3- to 3 1/2-pound boneless beef bottom round roast
1 tablespoon cooking oil
2 large sweet onions, cut into thin wedges
2 14-ounce cans seasoned beef broth with onion
1 0.6-ounce envelope au jus gravy mix
1/4 teaspoon ground black pepper
6 to 8 hoagie buns, split and toasted if desired
1. Trim fat from meat. In a large skillet, brown roast on all sides in hot oil; drain off fat.
2. Place onions in a 5- to 6-quart slow cooker. Place meat on top of onions. In a bowl, whisk together broth, gravy mix, and pepper. Pour over meat in cooker.
3. Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Transfer meat to a cutting board. Slice meat across the grain and return to cooker to keep warm. With a slotted spoon, remove meat and onions and serve on hoagie buns. Serve with bowls of cooking juices for dipping.