Recipe - Sacramento Beef Pot

4 pound Roast; (beef blade or chuck)
1 md Onion; cut or sliced up
6 md Potatoes; halved
6 small Zucchini; cut or sliced up
1 Red pepper; cut or sliced up in rings
1 cup Red wine or beef broth
2 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
3 tablespoon Flour
1/3 cup Cold water

1. 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. 2. Place meat, sauteed onion,
potato, azucchini, red pepper rings, wine, salt, pepper and bay leaf in
slow cooker; cover. 3. 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/ 4. Turn heat control to high. Combine flour
and water in a cup; pour into liqudi in slow cooker; cover. Cook 15
minutes; pass sauce separately in heated gravy boat.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998