| | Directions | | In a 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 c. of the broth over onion. Place beef roast on onion. Refrigerate remaining broth. Cover and cook on low heat for 8 to 9 hours. Remove beef from cooker, cover to keep warm. In a small bowl, mix remaining 3/4 c. broth, and cocktail 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. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 5 pounds Tenderized Round Steak |
| - | | 2 cloves garlic (finely chopped) |
| - | | 2 tablespoons Fresh Rosemary (chopped) |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon coarsely ground pepper |
| - | | 1 Onion (sliced very thin) (medium) |
| - | | 1 cup boiling water |
| - | | 1 beef bouillon cube |
| - | | 3 tablespoons Cocktail Sauce |
| - | | 1/3 cup all-purpose flour |
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