Sacramento Beef Pot
- 4 lb Roast; (beef blade or chuck)
- 1 md Onion; sliced
- 6 md Potatoes; halved
- 6 sm Zucchini; sliced
- 1 Red pepper; sliced in rings
- 1 c Red wine or beef broth
- 2 ts Salt
- 1/4 ts Pepper
- 1 Bay leaf
- 3 tb 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 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 on May
12, 1998
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
12, 1998
