Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Roast; (beef blade or chuck) |
| 1 medium | Onion; sliced |
| 6 mediums | Potatoes; halved |
| 6 smalls | Zucchini; sliced |
| 1 | Red pepper; sliced in rings |
| 1 cup | Red wine or beef broth |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 | Bay leaf |
| 3 tablespoons | Flour |
| ⅓ 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.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998