Italian Pot Roast

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.