Rosemary-Garlic Beef

from Pillsbury

serves 12

Ingredients:

1 T olive or veggie oil

1 tWorcestershire sauce

5-6 lb beef boneless sirloin tip roast

2 cloves garlic, finely chopped

2 T chopped fresh rosemary leaves

1/2 t salt

1/2 t coarsely ground pepper

1 medium onion, sliced

1 cup beef broth (from 32 oz container)

3 T chili sauce

Directions:

1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5-6-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.

Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!

Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;