1 pot roast, whatever cut (I often do a bottom round roast)
1 small onion, chopped
1 package dry onion soup mix
1 can diced tomatoes, WITH juice
about 2 Tbsp corn starch

Put the roast, onion, soup mix and diced tomatoes in the slow-cooker. Cook 4-6 hours on high or up to 10 hours on low. Just before serving, mix the corn starch in a little bit of water. Remove the meat, then stir the corn starch mixture into the liquid to thicken it a bit.

We usually eat this with egg noodles, but this gravy is yummy over rice, potatoes, pasta, whatever.

from the kitchen of Ingrid