Pot Roast Italiano

1 (2 to 3 lb.) beef chuck roast
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.