This Elegant Rosemary Roast Beef is the fanciest dish to ever emerge from the slow cooker! It’s a succulent, exceptionally tender hunk of beef saturated with the aromatic flavor of rosemary and extra umami wonder. With gravy to enhance its beefy, herbaceous flavors, Elegant Rosemary Roast Beef is a guaranteed good time for you and your dinner guests. Nobody will realize just how easy this was to make… they’ll be too busy helping themselves to more!
Ingredients
For the roast:
- 1 (4-pound) cross rib roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon parsley
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, sliced
- 3 sprigs fresh rosemary
For the gravy:
- 3 tablespoons cornstarch
- 1/2 cup beef broth, can substitute water
- salt, to taste
- black pepper, to taste
Directions
Step 1 -Season the roast on all sides with 1 teaspoon of the salt, 1 teaspoon of the pepper, and the parsley.
Step 2 -In a large pan over medium heat, add the olive oil.
Step 3 -Add the roast to the hot oil and sear it on all sides until browned, about 3 minutes per side.
Step 4 -Transfer the roast to a slow cooker.
Step 5 -In the same large pan over medium heat, add the onions and cook, while stirring, just until softened, about 4-5 minutes.
Step 6 -Place the onions on top of the roast in the slow cooker.
Step 7 -In the same pan over medium-low heat, add 3 cups of the beef broth, the soy sauce, and Worcestershire sauce and cook, while scraping the bottom with a wooden spoon to release the browned bits, until warm and incorporated.
Step 8 -Add the broth mixture, the garlic, and the rosemary sprigs to the slow cooker.
Step 9 -Cover the slow cooker and cook until the beef is tender and reaches an internal temperature of at least 145 degrees F, about 8-10 hours on low.
Step 10 -Transfer the roast from the slow cooker and let it rest on a cutting board for 15 minutes.
Step 11 -Into a bowl, strain the cooking juices from the slow cooker, removing the rosemary and the onions and skimming the fat from the top.
Step 12 -In a saucepan over medium heat, add the strained cooking juices and bring to a boil.
Step 13 -In a small bowl, add the cornstarch and the remaining beef broth and stir until combined.
Step 14 -Add the slurry mixture to the cooking liquids a little at a time, while constantly stirring, until the gravy achieves your preferred consistency, about 2 minutes
Step 15 -Season the gravy with the remaining salt and the remaining pepper.
Step 16 -Serve the roast topped with the gravy.
