INGREDIENTS
1tablespoon olive or vegetable oil
1teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast
2cloves garlic, finely chopped
2tablespoons chopped fresh rosemary leaves
1/2teaspoon salt
1/2teaspoon coarsely ground pepper
1medium onion, sliced
1cup Progresso® beef flavored broth (from 32-oz carton)
3tablespoons chili sauce
1/3cup all-purpose flour
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.
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 garlic mashed potatoes and the gravy.
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