| 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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