| | Directions | | Cut roast in half. Place in a 5 qt. slow cooker. Add the tomatoes, onion, broth, 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. Yield: 8 servings. |
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| Ingredients | | - |  | 1 boneless beef chuck roast 3 lbs) |
| - | | 1 can diced tomatoes, drained (28 ounce can) |
| - | | 3/4 cup onion, chopped |
| - | | 3/4 cup beef broth |
| - | | 1 1/2 teaspoons salt |
| - | | 1 teaspoon dried basil |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon minced garlic |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup cornstarch |
| - | | 1/2 cup cold water |
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