In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients:  '1 (3 1/2 lb.) chuck roast', '1 tsp. pepper', '3 Tbsp. olive oil', '2 1/2 c. dry red wine', '1 bunch parsley, chopped', '1 tsp. salt', '2 1/2 c. chopped onions', '2 1/2 c. peeled carrot chunks', '8 medium potatoes, cut in thirds', '2 c. canned plum tomatoes with juice', '1 c. diced celery',<sep> directions: 'Rub the roast with pepper.', 'In a large heavy pot, heat the olive oil and sear the roast on both sides until well browned. Pour in the wine and add the parsley, salt and pepper.', 'Stir in the onions, carrots, potatoes, tomatoes and celery.', 'The liquid should not cover the meat completely.', 'Cover and cook over low heat for 3 to 3 1/2 hours.', 'Serve immediately.', 'Makes about 8 servings.'
Judge Alice'S Pot Roast

ingredients:  '1 1/4 cups sweet basil (packed)', '1/2 cup walnuts', '1 garlic clove', '1 tablespoon extra virgin olive oil (MUFA)', '1/4 teaspoon salt', '1/8 teaspoon crushed red pepper flakes', '0.5 (8 ounce) package angel hair pasta, multigrain', '1/4 cup tomatoes, chopped', '1/4 cup parmesan cheese, grated',<sep> directions: 'Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.', 'Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.', 'Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.', 'Nutritional Info Per Serving.', '358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.'
Walnut-Basil Pesto Pasta(Flat Belly Diet Recipe)

ingredients:  '4 potatoes, cubed', '3/4 cup chopped onion', '1/2 cup all-purpose flour', '1/2 teaspoon seasoning salt', '1/4 teaspoon sage', '4 1/2 cups chicken broth', '1 cup grated Parmesan cheese', '1/2 cup margarine', '1/2 teaspoon dried basil', '1/4 teaspoon celery salt', '1/4 teaspoon onion salt', '1/4 teaspoon ground black pepper', '1/4 teaspoon dried thyme', '6 cups milk', '12 slices crisp cooked bacon, crumbled',<sep> directions: 'Cook the potatoes in boiling water until tender.', 'In a soup kettle, saute onion in butter or margarine until tender.', 'Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.', 'Stir in milk and cheese. Heat through. Stir in bacon.'

Parmesan Potato Soup

