Recipe| Ingredients | | | 4 | pound | beef, blade or chuck roast | | | 1 | each | onion, sliced | | | 6 | each | potatoes, halved | | | 6 | each | zucchini, sliced | | | 1 | each | bell pepper, red, sliced in rings | | | 1 | cup | wine, red, or beef broth | | | 2 | teaspoon | salt | | | 1/4 | teaspoon | pepper | | | 1 | each | bay leaf | | | 3 | tablespoon | flour | | | 1/3 | cup | water, cold | | | | | |
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.
|
|