Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1 can (28 ounces) diced tomatoes, drained3/4 cup chopped onion3/4 cup Burgundy wine or beef broth1-1/2 teaspoons salt1 teaspoon dried basil1/2 teaspoon dried oregano1 garlic clove, minced1/4 teaspoon pepper1/4 cup cornstarch1/2 cup cold water
Preparation
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.
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.