Sacramento Beef Pot

Course : Crockpot
Serves: 8
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4 pounds beef blade or chuck roast
1 medium onion -- sliced
6 medium potatoes -- halved
6 small zucchini -- sliced
1 medium red bell pepper -- sliced in rings
1 cup red wine or beef broth
2 teaspoons salt
1/4 teaspoon pepper
1 piece bay leaf
3 tablespoons all-purpose flour
1/3 cup cold water

Preparation / 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.

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