| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Crockpot | 7 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Beef pot roast |
| Salt and pepper | ||
| 10 3/4 | oz | Can alphabet vegetable soup; undiluted |
| 1/2 | c | Dry red wine |
| 1/8 | ts | Dried basil |
| 2 | tb | Parsley; finely chopped |
INSTRUCTIONS
Sprinkle beef with salt and pepper. Place in slow-cooking pot. In small mixing bowl, combine undiluted soup with wine and basil. Pour over meat. Cover and cook on low for 8 to 10 hours. Sprinkle with parsley. Slice meat; serve with sauce ladled over meat. (Sauce may be thickened with flour dissolved in a small amount of water, if desired. ) Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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