Italian Pot Roast

By carvalhohm

Ingredients

• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Cut roast in half. Place in 5-qt. slow cooker. Add tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with meat.