This rich combination of red wine, rosemary and cranberries will leave everyone thinking you've been cooking for hours.

1 tbsp. cooking oil
3 lbs. boneless cross-rib roast
1 tbsp. cooking oil
1 cup thinly sliced onion
3 garlic cloves, minced (or 3/4 tsp. powder)
1/2 cup dry red (or alcohol-free) wine
1/2 cup prepared beef broth
1/3 cup dried cranberries
3 sprigs of fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. water
4 tsp. cornstarch
Makes 12 servings (2 to 3 oz each, cooked weight.)
Heat first amount of cooking oil in large frying pan on medium.
Add roast.
Cook for 8 to 10 minutes, turning occasionally, until browned on all sides.
Transfer to 4 or 5 quart slow cooker.
Heat second amount of cooking oil in same large frying pan on medium.
Add onion.
Cook for 5 to 10 minutes, stirring often, until softened.
Add garlic.
Heat and stir for about 1 minute or until fragrant.
Spread on roast.
Combine next 6 ingredients in same large frying pan.
Heat and stir on medium for about 1 minute until hot, scraping any brown bits from bottom of pan.
Pour over roast.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove and discard rosemary sprigs.
Remove roast to large serving platter.
Cover to keep warm.
Skim and discard any fat from surface of liquid in slow cooker.
Stir water into cornstarch in small cup until smooth.
Add to liquid in slow cooker.
Stir well.
Cover.
Cook on High for about 15 minutes until boiling and thickened.
Makes about 3 cups sauce.
Cut roast into thin slices.
Serve with sauce.