Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Roast
-- (beef blade or
chuck)
1 medium Onion -- sliced
6 medium Potatoes -- halved
6 small Zucchini -- sliced
1 Red pepper -- sliced in rings
1 cup Red wine or beef broth
2 teaspoons Salt
1/4 teaspoon Pepper
1 Bay leaf
3 tablespoons 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.
