ROSEMARY ROAST

from Mike Bennett
     1 Tbsp. olive or vegetable oil
     Worchestershire sauce
     5 - 6 lbs. beef boneless sirloin tip roast
     2 cloves garlic, finely chopped
     2 Tbsp. chopped fresh rosemary leaves
     1/2 tsp. salt
     1/2 tsp. coarsely ground pepper
     1 med. onion, sliced
     1 c. beef-flavored broth, divided
     1/3 c. all-purpose flour
In a small bowl, mix oil and Worchestershire sauce; brush over beef roast.  Rub roast evenly with garlic, rosemary, salt and pepper.  In a 5- to 6-quart slow cooker, add onion.  Pour 1/4 c. of the broth over onion.  Place beef roast on onion.  Refrigerate remaining broth.

Cover and cook on low heat setting for 8 - 9 hours.

Remove beef from cooker; cover to keep warm.  In a small bowl, mix remaining 3/4 c. broth and flour; stir into hot mixture in cooker.  Increase heat setting to high.  Cook uncovered 5 - 10 minutes or until thickened.  Serve gravy with beef.