Italian Pot Roast Recipe

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.