Sacramento Beef Potcrockpot, meats 4.00 lb roast 1 ; (beef blade or 1 chuck) 1.00 medium onion; sliced 6.00 medium potatoes; halved 6.00 small zucchini; sliced 1.00 red pepper; sliced in rings 1.00 cup red wine or beef broth 2.00 teaspoon salt 0.25 teaspoon pepper 1.00 bay leaf 3.00 tablespoon flour 0.33 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. |
