Slow-Simmered and Savory Pot Roast

11/2 pounds sirloin roastSalt and black pepper, to taste#189; pound fingerling potatoes12 already peeled baby carrots#189; cup onion slices1 can (141/2 ounces) stewed tomatoes#190; cup red wine (or water)1 envelope dry onion soup and recipe mix#188; teaspoon dried thyme3 tablespoons cornstarchTrim the roast of excess fat, and salt and pepper to taste. Set aside.Place the potatoes in the bottom of a 2#189;-quart slow cooker. Add the carrots, onion slices and canned tomatoes with juices.In a small bowl, combine the wine (if using), soup mix and thyme. Mix well. Place the roast over the vegetables, and pour the wine mixture gently over the meat. Cover the slow cooker, and cook on low 8-10 hours.Remove the vegetables and roast with a slotted spoon to a platter. Slice the meat as desired. Remove about #189; cup liquid to a small jar with a tight-fitting lid, and add the cornstarch to the jar. Cover and shake well. Add the cornstarch to the juices, and shake to remove lumps. Add back to the slow cooker, and cook and stir for 2 to 3 minutes to thicken. Serve the gravy over the meat and vegetables.Serves three.Cook's note: Recipe can be doubled easily and cooked in a 5-quart or larger slow cooker.@Recipe nutrition:Nutrition values per serving: 500 calories (16 percent from fat), 9 g fat (3 g saturated), 40 g carbohydrates, 5 g fiber, 53 g protein, 82 mg cholesterol, 1270 mg sodium.