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Slow Cooker Rosemary-Garlic Beef Roast

Beef roast becomes even better thanks to tasty seasonings and slow cooking.

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( 5 Ratings)

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Prep Time 20 min
Total Time 8 hr 20 min
Servings 12

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 Gold Medal® all-purpose flour

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Directions

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.

EXPERT TIPS

Expert Tips

Instead of the boneless sirloin tip roast, try a tri-tip or boneless rump cut. Ketchup can be used instead of the chili sauce.

An electric knife makes slicing roast beef a snap.

Nothing warms up a winter evening like hot roast beef sandwiches. Serve slices of the beef over hearty bread, top with Betty Crocker® garlic mashed potatoes and the gravy.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 320mg; 320%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 20%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/8/2009 9:01:46 PM REPORT ABUSE Rookie-Cook said:

Rating:

This recipe was tasty but I think there is an error in the 3 tablespoons of chili sauce, after I tasted the gravy... it was not edible. I had to dilute it, I'm thinking they meant 3 teaspoons? This was my first time using chili sauce so I wasn't aware it was SO spicy, and I love spicy. Be careful not to overcook, I used a 4pd roast and 8hrs was too much time, 7hrs probably would have been better.

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