BURGANDY POT ROAST
Regi Dean's Recipes 08/22/99
Meats
Nita
{*****}
Burgandy Wine	1/2 cup
Dried Sweet Basic Leaves	1 tsp.
Garlic, crushed	1 clove
Pepper	
Pot Roast	3 to 4 lb.
Red Onion, sliced	1 large
Salt	
Sliced Carrots	4
Sliced Potatoes	4 medium
Tomato Soup	1 can
{**********}
Make layers of vegetables in the bottom of crock pot.
Add garlic.
Place pot roast in crock pot and pour mixture of soup, wine, and basil 
over all. Sprinkle with salt and pepper.

Cook 1 hour on high, then 7 hours on low. For best flavor and texture, 
remove meat half way through cooking time, slice in 1/4 inch slices, 
and return to pot.

* Full recipe requires a 4 quart crock pot.