Sacramento Beef Pot Roast

• 1 blade or round bone chuck roast (about 4 lb.)
• 6 medium potatoes, sliced in rings
• 1 medium onion, sliced
• 6 small zucchini, sliced
• 1 red pepper, sliced in rings
• 1 c. dry red wine or beef broth
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 3 Tbsp. all purpose flour
• 1/3 c. 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 Tbsp. fat from skillet. Saute onion in fat until soft. Place meat, vegetables and seasonings in slow cooker; cover. Cook on low (190-200u0b0) 10 hours, or on high (290-300u0b0) 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on a 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 a heated gravy boat. Serves 8.

blade, potatoes, onion, zucchini, red pepper, red wine, salt, pepper, bay leaf, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23499 (may not work)