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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Rosemary-Garlic Beef Roast Recipe

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This recipe for Slow Cooker Rosemary-Garlic Beef Roast is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 t. Worcestershire sauce
5 to 6 lb. boneless sirloin tip roast
2 cloves garlic, finely chopped
2 T. chopped fresh rosemary leaves
1/2 t. salt
1/2 t. ground pepper
1 medium onion, sliced
1 c. beef broth
3 T. chili sauce (or ketchup)
1/3 c. flour
Directions:
Directions:
In a small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. Add onion to the bottom of a slow cooker. Pour 1/4 c. broth over the onion. Place beef roast on onion. Refrigerate remaining broth for later. Cover and cook on low for 8 to 9 hours. Remove beef from cooker; cover to keep warm. In a small bowl, mix remaining 3/4 c. broth, chili sauce and flour; stir into hot mixture in slow cooker. Increase heat setting to high. Cook gravy about 10 minutes until thickened to desired consistency. Serve gravy with beef.

 

 

 

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