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!