Rinse and pat dry the roast.  Salt the entire roast. On stovetop over medium-high, heat 1/4 cup fat in a dutch oven or large pot with a lid.  Brown the roast on all sides.  After the meat is browned, remove it from the pan and set aside on a plate or platter.

There should be 2-3 tablespoons of fat in the pan after browning the meat.   Add the turmeric, and broth to the pan with the drippings.   Bring to a simmer.  Use a whisk to remove any bits of meat from the bottom of the pan.  Stir the starch in the cold water and add the mixture to the pot.  This will get clumpy and then thicken very quickly.  Remove from heat and add the meat back to the pot.

Sprinkle the sliced onions, garlic, and rosemary on top of and around the roast.  Cover tightly and bake 300 degrees for 2 hours. After 2 hours, take the roast out of the oven & remove the lid.