Italian Pot Roast Recipe

  • 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
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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