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3 beef pot roast - (to 4 lbs)
Salt, to taste
Freshly-ground black pepper, to taste
1 Can alphabet soup
1/2 Cup dry red wine
1/8 dried basil
2 Tablespoons finely-chopped fresh parsley

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. This recipe yields 6 servings.