Slow Cooker Rosemary-Garlic Beef Roast

 

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 Gold Medal® all-purpose flour

• 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.