Ingredients
1cross rib roast,(about 4 lbs)
1tsppepper
1tspsalt
1tspparsley
1tbspolive oil
3cupsbeef broth
1tbspsoy sauce
1tbspWorcestershire sauce
3fresh rosemary sprigs
1large onion,sliced
2garlic cloves,sliced
3tbspcornstarch
beef broth,or water
Preparation
Season the roast with salt, pepper, and parsley.
Add the olive oil in a large pan over medium heat, then sear the roast on all sides until browned. Remove from pan, then place in the slow cooker.
Reduce heat to medium-low, then cook the onions in the pan, just until softened. Place the onions on top of the roast.
Add the broth, soy, and Worcestershire sauce to the pan, then stir up any browned bits left in the bottom. Add to the slow cooker along with the garlic and rosemary sprigs.
Cook on Low 8 to 10 hours or until tender. Remove the roast and let sit 15 minutes before cutting.
Strain the juices from the slow cooker to remove the rosemary and onions. Skim any fat from the top.
Pour the juices into a saucepan over medium-high heat, then bring to a boil.
In a small glass, make a slurry of cornstarch and ½ cup of beef broth. With the broth boiling, add some of the slurry mixture while constantly stirring.
Once the gravy has reached the desired consistency, season with salt and pepper to taste, and let bubble gently for 2 minutes.
Serve roast with gravy, and enjoy!
