Sacramento beef pot

8 Servings

Ingredients

QuantityIngredient
4poundsRoast; (beef blade or chuck)
1mediumOnion; sliced
6mediumsPotatoes; halved
6smallsZucchini; sliced
1Red pepper; sliced in rings
1cupRed wine or beef broth
2teaspoonsSalt
¼teaspoonPepper
1Bay leaf
3tablespoonsFlour
cupCold water

Directions

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 JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998