Slow-Cooker Rosemary-Garlic Beef Roast

Beef roast becomes even better thanks to tasty seasonings and slow cooking. MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2010

tablespoon olive or vegetable oil

teaspoon Worcestershire sauce

5- to 6-lb beef boneless sirloin tip roast

cloves garlic, finely chopped

tablespoons chopped fresh rosemary leaves

1/2

teaspoon salt

1/2

teaspoon coarsely ground pepper

medium onion, sliced

cup Progresso™ beef flavored broth (from 32-oz carton)

tablespoons chili sauce

1/3

cup Gold Medal™ all-purpose flour

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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.

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.