1 Tbsp. olive or vegetable oil
1 tsp. Worcestershire sauce
5- to 6-lb 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 medium onion, sliced
1 Cup Progresso® beef flavored broth (from 32-oz carton)
3 Tbsp. 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- 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.