Sacramento Beef Pot
Ingredients
4 pounds roast…beef blade or chuck
1 medium onion sliced
6 medium potatoes halved
6 small zucchini sliced
1 red bell pepper sliced in rings
1 cup red wine or beef broth, or apple cider
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 tablespoons flour
1/3 cup cold water
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. Sauté onion until soft in fat. Place meat, sautéed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slowcooker; 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 and cover. Cook 15 minutes; pass sauce separately in heated gravy bowl.
