Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sacramento Beef Pot




Source of Recipe


About.com


List of Ingredients




4 pounds roast...beef blade or chuck
1 medium onion sliced
6 medium potatoes halved
6 small zucchini sliced
1 red bell pepper sliced in rings
1 cup red wine or beef broth, or apple cider
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 tablespoons flour
1/3 cup cold water


Recipe



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. Sauté onion until soft in fat. Place meat, sautéed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slowcooker; 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 and cover. Cook 15 minutes; pass sauce separately in heated gravy bowl.