Monday, September 19, 2011

Slow Cooker Rosemary-Garlic Beef Roast

I love this cool weather! One draw back though is my herbs are not looking so great, so I have been looking for recipes to add my herbs to. Here is a recipe that I found that I think is a keeper.

Slow Cooker Rosemary-Garlic Beef Roast


1Tb. olive or vegetable oil

1 tsp. Worcestershire sauce

5-6 lb. beef boneless roast

2 cloves garlic, finely chopped

2 Tb. chopped fresh rosemary

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

1 medium onion, sliced

1 cup beef broth

3 Tb. chili sauce

1/3 cup all purpose flour


In a small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In slow cooker, add onion. Pour 1/4 cup of the broth over the onion. (Can also add other veggies i.e. mushrooms, carrots, potatoes, etc. if you add a lot of vegetables, put them on the bottom and then the roast, must also add more liquid. About 2 to 3 cups of liquid to cover the vegetables.)

Cover and cook on Low heat setting 8 to 9 hours. Can also cook on High for 4-6 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 for 5 to 10 minutes or until thickened. Serve gravy with beef. If you want to make this lower in calories, just skip the gravy.

Hope you enjoy!

1 comment:

  1. This sounds awesome! Thanks, JoAnne, I'll have to try it.