Slow Cooker Rosemary-Garlic Beef RoastThe only major changes I made were using a 3+ pound rump roast and pouring the entire 14.5 ounce can of beef broth into the crockpot while cooking (and of course, not using the chili sauce for the gravy, for Tom's sake). Despite the mixed reviews on the Pillsbury website, I thought it turned out well. The meat was tender, but didn't have too much of the rosemary/garlic flavor - the gravy is what had the extra flavor. Tom said the meat was delicious, and that he didn't mind that the gravy had onions in it, he'd work around it.
- 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
- ½ teaspoon salt
- ½ 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.
Wednesday, September 19, 2012
Rosemary-Garlic Beef Roast
While glancing though some recipe books this weekend, I came across this recipe, which I had printed off of the Internet a while ago, with hopes of trying it out. I decided to give it a try today, so I'd have something cooked up to eat before band practice tonight.