Slow Cooker Beef Chuck Roast

• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 1/4 cup water
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon prepared mustard
• 1/2 teaspoon beef bouillon granules
• 1/4 teaspoon garlic powder
• 1 boneless beef chuck roast (4 pounds), cut in half
• 1/4 cup cornstarch
• 6 tablespoons cold water
• Dash salt and pepper

1. Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours.
2. Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.

tomato sauce, onion, water, cider vinegar, ketchup, worcestershire sauce, paprika, mustard, beef bouillon granules, garlic, chuck roast, cornstarch, cold water, salt

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-chuck-roast/ (may not work)