Categories: Slow Cooker

Ingredients

• 3 to 4 lbs. boneless beef chuck roast
• 28 oz. can diced tomatoes, drained
• 3/4 cup chopped onion
• 3/4 cup Burgundy wine or beef broth
• 1 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 garlic clove, minced
• 1/4 tsp pepper
• 1/4 cup cornstarch
• 1/2 cup cold water

Directions

1. Cut roast in half. Place in a 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.

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