italian pot roast
1 boneless beef chuck roast
(3 to 4 pounds)
1 can (28 ounces) diced tomatoes,
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
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 to 5-1/2 hours.
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 for 2 minutes
or until thickened. Serve with meat.