1 (3 to 4 pound) beef pot roast
Salt and pepper
1 (10 3/4 ounce) can alphabet vegetable soup, undiluted
1/2 cup dry red wine
1/8 teaspoon dried basil
2 tablespoons finely chopped parsley

Sprinkle beef with salt and pepper. Place in crockpot.

Combine undiluted soup, wine and basil. Pour over meat. Cover and cook on LOW for 8 to 10 hours.

Sprinkle with parsley. Thicken juices to make a great gravy.

Makes 6 to 8 servings.

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