Ingredients
- 3-4 lb. beef pot roast
- salt and pepper
- 1 can alphabet vegetable soup
- 1/4 cup dry red wine
- 1/8 tsp. dried basil
- 2 Tbs. finely chopped parsley
Description
This Dish Was Thought Up When I Was 11 Years Old. It's Included In The First Cook Book That I Published In 1990.
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