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