Sunday, November 27, 2011

Slow Cooker Rosemary-Garlic Beef Roast

I made this on a Sunday morning before church. I cooked it on high for 4.5 hours and it was fork tender and shredded easily! We liked this roast. The rosemary added something different to this and I will make it again for sure.

Slow Cooker Rosemary-Garlic Beef Roast

1 tablespoon olive or vegetable oil
1 teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast(Beth used 4# chuck roast)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
½ teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1 cup beef flavored broth
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.(Beth cooked on high from 8 am -12:30pm)

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.

No comments:

Post a Comment