SLOW-COOKER ROSEMARY-GARLIC BEEF ROAST

Steps:

• In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 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. Instead of the boneless sirloin tip roast, try a tri-tip or boneless rump cut. Ketchup can be used instead of the chili sauce. An electric knife makes slicing roast beef a snap. Nothing warms up a winter evening like hot roast beef sandwiches. Serve slices of the beef over hearty bread, top with garlic mashed potatoes and the gravy.