Sacramento Beef Pot

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Serving Size : 8 servings.
Category : Crockpot


Amount Measure Ingredient -- Preparation Method
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4 pounds beef blade or chuck roast
1 medium onion -- sliced
6 medium potatoes -- halved
6 small zucchini -- sliced
1 m red bell pepper -- sliced in rings
1 cup red wine or beef broth
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 tablespoons all-purpose flour
1/3 cup cold water



Ready, set, cook!



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.