Serve it tonight: Combine first 5 ingredients in a greased slow cooker. Cover; cook on low 7-8 hours. Remove beef; let rest 5 minutes, slice or shred with forks. To make sauce, strain broth and add to a medium saucepan over medium-low heat. In a small bowl combine cornstarch and water. Gradually whisk cornstarch mixture into saucepan until it reaches desired consistency. Salt and pepper to taste. Pour over roast.
Freeze it for later: Combine first 5 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
*For example, Pinot Noir, Shiraz or Merlot.
Serve with mashed potatoes and steamed green beans.