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.