Slow Cooker Rosemary-Garlic Roast Beef

By BearForce

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 12

Preparation

Step 1

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.

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

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.