ABSTRACT
WOOF! This comfort food classic is so easy and guaranteed to keep your Crock-Pot in use year-round.
1 (2-to-3 pound) boneless beef chuck pot roast
2 tablespoons cooking oil
10 to 12 ounces medium potatoes, peeled and quartered
6 large carrots, coarsely chopped
2 small onions, quartered
3 celery stalks, cut into 1-inch pieces
3/4 cup red wine
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon, crushed
1 teaspoon basil, dried and crushed
