Italian Pot Roast

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1 can (28 ounces) diced tomatoes, drained
• 3/4 cup chopped onion
• 3/4 cup Burgundy wine or beef broth
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 1/2 cup cold water

1. Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

chuck roast, tomatoes, onion, wine, salt, basil, oregano, garlic, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/italian-pot-roast/ (may not work)