Pot Roast

1 boneless beef chuck pot roast (3 lbs.) fat trimmed
1 1/2 tsp. salt
1 1/2 tsp. ground black pepper
8 large carrots, peeled and cut into 2″ chucks
2 medium onions, coarsely chopped
4 garlic cloves, crushed
1 can (28 oz.) whole tomatoes in puree
1 cup chopped fresh basil
2 cups dry red wine (or beef broth)
2 lbs. small red-skinned potatoes, scrubbed
2 tsp. cornstarch dissolved in 2 Tbs. water

You can either use the oven method or your crockpot.
1. Preheat oven to 325F. Rub roasat with 1 tsp. salt and 1 tsp. pepper. Sear in Dutch oven over medium-high heat until browned on all sides. Transfer to palte. Saute carrots, onions and garlic in pan drippings until onions are browned. Stir in tomatoes, 1/2 cup basil, and remaining salt and pepper. Cook 5 minutes, breaking tomatoes up with spoon.
2. Return meat to pot. (Or transfer all to crockpot). Add wine or broth and enough water to come 2 inches up side of pot. Bring to a boil. Cover with foil then with lid to create tight seal. Roast in oven for one hour, turning meat once.
3. Add potatoes and remaining basil to pot, adding water if needed to come 2 inches up side of pot. Roast until meat and vegetables re tender, 1 hour longer. Cut meat into small chunks and arrange on platter with vegetables. Strain pot liquid into saucepan and bring to a simmer. Whisk dissolved cornstarch into liquid and bring to a boil. Cook until gravy thickens, about 1 mintue. Pour over roast and vegetables.
4. Cover and refrigerate leftovers for 1 to 2 days, or divide into individual portions and freeze for up to 1 month.