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

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.