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2 tablespoons all-purpose flour

1/4 teaspoon ground pepper

3 to 4 pounds beef tip roast

1/4 cup vegetable oil

1 (10.5-ounce) can condensed cream of chicken soup

1/2 cup apple cider

1 envelope onion soup mix

1/2 cup toasted slivered almonds

1. Combine flour and pepper. Rub half of flour mixture on one side of beef tip roast. Turn beef; rub with remaining flour mixture. Brown beef in oil in Dutch oven or large oven-proof cooking pot.
2. Mix cream of chicken soup, cider and onion soup mix; pour over beef. Cover and bake in 325*F (160*C) oven until beef is tender, about 3 hours.
3. Remove roast beef, slice and place on serving platter. Stir almonds into the gravy and serve with beef.

Makes 8 to 10 servings.