Recipe Name: Sacramento Beef Pot
| Ingredients | |||
| 4 | pound | beef, blade or chuck roast | |
| 1 | each | onion, sliced | |
| 6 | each | potatoes, halved | |
| 6 | each | zucchini, sliced | |
| 1 | each | bell pepper, red, sliced in rings | |
| 1 | cup | wine, red, or beef broth | |
| 2 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 1 | each | bay leaf | |
| 3 | tablespoon | flour | |
| 1/3 | cup | water, cold | |
Directions: | |||
| Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat. Place meat, sauteed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; cover. Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on heated platter and keep warm. Turn heat control to High. Combine flour and water in a cup. Pour into liquid in slow cooker, cover. Cook 15 minutes. Pass sauce separately in heated gravy boat. | |||