1Trim excess fat from roast; combine dry soup mix and onion on a sheet of aluminum foil or wax paper.
2Roll roast in mixture to coat well.
3Place coated roast in a crockpot, pour wine or water over; cover.
4Cook on medium for 8 hours, turning after 4 hours, if possible, or on high for 4 hours, turning after 2 hours if possible, or until meat is tender.
5Serve with mashed potatoes and buttered green beans.