Italian Pot roast

1 boneless beef chuck roast 3-4 lbs
1 can (28 oz.) diced tomatoes (I didn't drain, but it said you could, use the kind with Italian seasoning in it)
Chopped onion (3/4 c or less)
3/4 c burgundy wine (I used Josh Cellars Cabernet Sauvignon which I recommend)
1/2 t. salt (or 1 t. if other ingredients don't have any sodium)
1 t. dried basil
1/2 t. dried oregano
1 garlic clove, minced
1/4 t. pepper

1/4-1/2 c. cornstarch

1. Put all ingredients in slow cooker, except cornstarch. Cover and cook on low 6-8 hours. Pull meat apart with a fork or cut with a knife. Add cornstarch at the end and cook two more minutes.