Slow-Cooker Rosemary-Garlic Beef Roast

By EricS52

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 teaspoon Worcestershire sauce
• 5 - to 6-lb beef boneless sirloin tip roast
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh rosemary leaves
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 medium onion, sliced
• 1 cup Progresso® beef flavored broth (from 32-oz carton)
• 3 tablespoons chili sauce
• 1/3 cup all-purpose flour

Details

Servings 1
Cooking time 500mins
Adapted from pillsbury.com

Preparation

Step 1

Steps




















Step 1
In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.


Step 2
Cover and cook on Low heat setting 8 to 9 hours.


Step 3
Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.













Instead of the boneless sirloin tip roast, try a tri-tip or boneless rump cut. Ketchup can be used instead of the chili sauce.

An electric knife makes slicing roast beef a snap.

Nothing warms up a winter evening like hot roast beef sandwiches. Serve slices of the beef over hearty bread, top with garlic mashed potatoes and the gravy.