- 1 tablespoon olive or vegetable oil
- 1
- teaspoon Worcestershire sauce
- 5- to 6-lb beef boneless sirloin tip roast or boneless rump 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 beef broth
- 3 tablespoons chili sauce
- 1/3
- cup all-purpose flour
- 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.
- Cover and cook on Low heat setting 8 to 9 hours.
- 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.
- Yield: 10-12 servings
This is an old Pillsbury recipe and photo.
This is an old Pillsbury recipe and photo.
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