Thursday, March 2, 2023

ROSEMARY-GARLIC BEEF ROAST

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
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.

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