So we are expecting snowmageddon over the next couple of days so I am looking for comfort food. By complete coincidence, we have two packed freezer and a pantry bursting at the seams so I say bring it on, Mother Nature! We're going to eat well; we'll need to in order to clear all of the snow that is expected.
1 boneless beef chuck roast (3 to 4lbs)
1 28oz. can diced tomatoes, drained
3/4 C. chopped onion
3/4 C. burgundy wine or beef broth
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. minced garlic
1 tsp. pepper
1/4 C. corn starch
1/2 C. cold water
Cut roast in half. Place in 5 quart slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5 to 5 1/2 hours.
Remove the meat to a serving platter; keep warm. Skim fat from the cooking juices; transfer to a small saucepan. Combine corn starch and water until smooth. Graduall stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
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