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Pot roast is straight-up comfort food. But what's most comforting about this recipe is that it's cooked in the slow cooker, so you don't have to do all the work!

Dish Needs:

• 1 tablespoon bottled minced garlic
• ⅓ cup lime juice
• 1 3-pound chuck roast
• 1 14 ½-ounce can beef broth
• 1 teaspoon dried Italian seasoning
• 1 28-ounce can crushed tomatoes
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Dish It Out:

1. 1. In a large resealable plastic bag, place the garlic and the lime juice.
2. 2. Add the roast; turn to coat with the marinade.
3. 3. Refrigerate overnight, turning the bag occasionally.
4. 4. When ready to slow cook, place the roast in a three and a half-quart or larger slow cooker; discard the marinade.
5. 5. Add the broth, seasoning and tomatoes.
6. 6. Cover the pot, and cook on low for eight hours.
7. 7. Remove the roast to a serving platter; cover to keep warm.
8. 8. Turn slow cooker to high.
9. 9. In a small mixing bowl, combine the cornstarch and water until smooth.
10. 10. Add cornstarch mixture to sauce, stirring well to mix.
11. 11. Cook an additional 15 minutes until the sauce thickens.
12. 12. Pour the sauce over the roast and serve.

Dish Tips:

• If you only have lemon juice on hand, go ahead and use it—it'll still be very tasty.