Review Recipe

Slow Cooker Rosemary Beef Roast

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Author Holly Nilsson
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  • 1 cross rib roast (about 4 lbs)
  • 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
For gravy
  • 1/4 cup cornstarch (you may not use all of it)
  • Beef broth or water

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  1. Season roast with salt, pepper & parsley. Place olive oil in a large pan over medium heat. Sear the roast on all sides until browned. Remove from pan and place in slow cooker.
  2. Reduce heat to medium low and add onions to the pan, just until softened. Place onions on top of roast. Add broth, soy & Worcestershire to the pan and stir up any browned bits left in the bottom. Add to slow cooker along with garlic & rosemary sprigs.
  3. Cook on low 8-10 hours or until tender. Remove roast and let sit 15 minutes before cutting.
  1. Strain juices from slow cooker to remove rosemary/onions. Skim any fat from the top.
  2. Pour into a saucepan over medium high heat and bring to a boil. In a small glass make a slurry of 3 tablespoons cornstarch and 1/2 cup COLD water or beef broth.
  3. With the broth boiling, add some of the slurry mixture while constantly stirring. Once gravy has reached desired consistency, season with salt/pepper to taste and let bubble gently for 2 minutes.
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