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Slow Cooker Rosemary Roast

1 Hedibuilt Farms Cross Rib Roast

1 tsp pepper

1 tsp salt

1 Tbsp Olive Oil

3 cups beef broth

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

3 sprigs fresh rosemary

1 large onion, sliced

2 cloves garlic, sliced

For the gravy

1/4 cup cornstarch

1/2 water


Season the roast with salt and pepper rubbing the seasoning into the meat. Let rest

Heat olive oil in large pan over medium heat. Sear the roast on all sides until browned. Remove from pan and place in slow cooker

In the same pan add onions and cook at a medium low heat until soft. Place onions on top of roast in slow cooker.

Add broth, soy sauce and Worcestershire sauce to the hot pan and stir up any brown bits left on the bottom of the pan and then pour juice over top of the roast and onions.

Add garlic and rosemary sprigs

Cook on low for 8-10 hours or until tender.

Remove roast and let sit for 15 minutes before cutting


Strain juice from slow cooker to remove rosemary, onions and garlic. Skim any fat off the top

Pour juice into a sauce pan and bring to a boil

Combine cornstarch and water to make a slurry

Add slurry to boiling juice and stir constantly until gravy has reached the desired consistency. Season with salt and pepper

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