1 cup Progresso® beef flavored broth (from 32-oz carton)
3 tablespoons chili sauce
1/3 cup Gold Medal® all-purpose flour
Instructions
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.
Instead of the boneless sirloin tip roast, try a tri-tip or boneless rump cut. Ketchup can be used instead of the chili sauce.
Originally Submitted
3/24/2012
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