Rosemary Turkey Roast with Vegetables

Combine rosemary, salt, garlic powder, thyme and pepper in a small bowl. Rub over turkey breast. Brown turkey breast on all sides in a very large skillet in hot oil over medium heat. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Place potatoes, carrots, onion and 1/4 cup broth in prepared cooker. Top with turkey.

Cover; cook on Low for 9 hours or on High 4 1/2 hours.

Remove turkey and place on cutting board. Cover turkey loosely with foil and let stand for 15 minutes. Meanwhile, using a slotted spoon, transfer vegetables to a serving platter; keep warm.

For gravy, strain cooking liquid into a 2-cup measure. Add enough additional broth to equal 1 3/4 cups. Whisk together 1/4 cup cold broth and the flour in a medium saucepan until smooth; whisk in remaining broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with pepper.

Cut turkey meat off the bone. Slice turkey and serve with vegetables and gravy.