Slow Cooker Rosemary Beef Roast
A slow-cooked beef roast seared first, then braised with onions, garlic, rosemary and savory broth until tender enough to slice.
Prep 10 min · Cook 9 hr 15 min · Total 9 hr 40 min · Makes 8 servings
Ingredients
- 1 cross rib roast
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 tablespoon olive oil
- 3 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh rosemary
- 1 large onion, sliced
- 2 cloves garlic, sliced
- 1/4 cup cornstarch
- Beef broth or water
Directions
- Sprinkle the roast with the salt, pepper, and parsley. Warm the olive oil in a large pan over medium heat, then brown the roast well on every side. Transfer the roast to the slow cooker.
- Turn the burner down to medium low, add the onions to the same pan, and cook them only until they begin to soften. Spoon the onions over the roast.
- Pour the broth, soy sauce, and Worcestershire sauce into the pan, scraping to loosen the browned bits from the bottom. Transfer that mixture to the slow cooker, then add the garlic and rosemary sprigs.
- Cook on low for 8-10 hours, until the roast is tender. Take the roast out of the slow cooker and rest it for 15 minutes before slicing.