Beef Roast In Red Wine (Carni Arrosto Al Vino Rosso) - cooking recipe

Ingredients

1 (3 -4 lb) chuck roast (okay to use from frozen state)
1 small onion, very thinly sliced
4 large garlic cloves, very thinly sliced
3 cups full-bodied red wine (Shiraz, Beaujolais, Syrah, etc. Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 )
2 (14 1/2 ounce) cans diced tomatoes, in their juice
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons kosher salt, divided
2 teaspoons fresh ground pepper, divided
2 tablespoons cornstarch, optional for a thickened sauce

Preparation

In a 5.5 quart crockpot:
Place 1/2 the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast.
In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast.
Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR - Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender.
Taste the sauce and adjust salt and pepper, if necessary.
Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in 1/2 cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered.
Serve over rice or egg noodles.