Thursday, September 25, 2014
We are to the end of our cow that we had butchered and I have a few roasts and a few steaks left... While I enjoy my normal roast recipe, I'm always game to try something new. The gravy with this recipe was super simple to throw together and we all enjoyed using it with our roast and the rice that I served on the side.
Rosemary Garlic Beef Roast
(recipe found on pillsbury.com)
1 tablespoon olive or vegetable oil
1 teaspoon worcestershire sauce
5-6 pound beef boneless sirloin tip roast
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1 cup beef broth
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 5-6 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.