FKN-Systems

Title: Sacramento Beef Pot
Categories: Crockpot, Meats
Yield: 8 Servings

4.00 lb Roast
; (beef blade or
Chuck)
1.00 md Onion; sliced
6.00 md Potatoes; halved
6.00 sm Zucchini; sliced
1.00 Red pepper; sliced in rings
1.00 c Red wine or beef broth
2.00 ts Salt
0.25 ts Pepper
1.00 Bay leaf
3.00 tb Flour
0.33 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 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.