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Ingredients
- 3 to 4 pound beef pot roast
- 1/2 cup dry red wine
- Salt and pepper to taste
- 1/8 t. dried basil
- 1 can alphabet vegetable soup
- 2 T. finely chopped parsley
Preparation
Step 1
Sprinkle beef with salt and pepper. Place in slow cooker. 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.)