Sacramento Beef Pot

• 4 pounds beef blade or chuck roast
• 1 each onions sliced
• 6 each potatoes halved
• 6 each zucchini sliced
• 1 each sweet red bell peppers red, sliced in rings
• 1 cup wine red, or beef broth
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 each bay leaves
• 3 tablespoons flour, all-purpose
• 13 cup water cold

1. Trim all excess fat from meat.
2. Brown beef in its own fat in a large skillet; remove and set aside.
3. Drain all but 2 tablespoons fat from skillet.
4. Saute onion until soft in fat.
5. Place meat, sauteed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; cover.
6. Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a fork.
7. Place meat and vegetables on heated platter and keep warm.
8. Turn heat control to High.
9. Combine flour and water in a cup.
10. Pour into liquid in slow cooker, cover.
11. Cook 15 minutes.
12. Pass sauce separately in heated gravy boat.

beef blade, onions, potatoes, zucchini, sweet red bell peppers, wine red, salt, black pepper, bay leaves, flour, water cold

Taken from recipeland.com/recipe/v/sacramento-beef-pot-2335 (may not work)