Crock Pot 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 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.

Shared by Mary Ann Hartley