Old Fashioned Pot Roast

[horselover]

1 boneless beef roast about 3 lbs. 1 T. vegetable oil 1 t. pepper 2 carrots, grated 1 onion sliced 2 cloves garlic minced 1 8 oz. tomato sauce 1/4 c. beef broth or red wine 1 T. worcestershire sauce 1 t. salt 1/2 t. each dried basil, marjorm, oregano, and thyme 3 T. cornstarch 3 T. water
Brown roast in oil in large skillet, sprinkle with salt and pepper. Place carrots , onion and garlic in bottom of crockpot top with roast. Combine tomato sauce, wine, and worcestershire and pour over roast. Cover and cook on low eight to ten hrs. Remove roast. Pour juices into saucepan, combine cornstarch and water . Bring juices to a boil stir into juices. Cook and stir 1 minute or until thickened.Serve with sliced beef.