Italian Pot Roast

1. Place the roast in a 5 qt slow cooker. Add the tomatoes, onion, Burgundy wine, salt, basil, oregano, garlic and pepper. Cover and cook on low until meat is tender, approximately 6-8 hours (if it’s not tender, it needs to cook longer).
2. Remove meat to a serving platter; tent to keep warm. Skim fat from cooking juices and save for future potato frying; transfer the rest of the cooking juices to a saucepan on medium-high. Combine the cornstarch and water until smooth and gradually stir the cornstarch slurry into the juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Enjoy!

Optional: add any veggies you want to add! Root veggies like carrots, potatoes, turnips, rutabagas, etc can be added at the beginning; faster cooking things like mushrooms, celery, green beans, corn, fennel, cabbage, etc, can be added during the last hour or so of cooking so they aren't mushy but if you don't mind a very soft texture or will want to eat asap, add them at the beginning too!

One now & one later: If you want to save yourself some time and thought in the future, add all the ingredients above into a freezer ziplock bag (except the water), print and tape this recipe to it and when it's time for an easy meal, thaw the bag overnight if you have time, and then cook like above. (If you don't have time to thaw or didn't remember, I cook meals like this from frozen all the time and have turned out fine (🤔) but the government says you shouldn't do that, so proceed at your own risk.)