Savory Beef, Wine, and Herb Stew (Crockpot)

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I'm making a double batch of this stew to serve as one of 2 entrees for my nieces graduation party. It is cooking as I am writing this and it smells sooooo good!

Ingredients:

2 chuck roasts about 2 lbs. each

1 packet onion soup mix

1 yellow onion sliced

1 large or 2 small shallot sliced 
16 oz. can San Marzano tomatoes (chopped) (important to use the    San Marzano tomatoes for their sweetness)

(about)1 tablespoon fresh chopped rosemary leaves or 2 rosemary stems with leaves removed and chopped

(about)1 tablespoon fresh thyme leaves

5 cloves of garlic minced

3 large red potatoes cut into bite sized pieces

1 16 oz. package of baby carrots

1 cup beef broth (I always use Better Than Broth)

1 cup dry red wine 
cornstarch for thickening

Seer all sides of roasts in olive oil over medium heat. Place both roasts in crockpot.  Add all but potatoes and carrots to the crockpot. Cook on low for about 2 hours, add carrots and potatoes and cook for another 6 to 8 hours. Salt and pepper to taste. (I add either kosher salt or sea salt and course grain pepper.) You may want to take out some of the broth and thicken with either cornstarch or flour and return it to the crockpot for the last hour of cooking.

Serve over egg noodles. Makes about 12 to 16 servings.