Sacramento Beef Pot

⁽¹⁾

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

10 hours Prep: 30 minutes Cook: 10 hours

1569 calories per serving view nutrition facts

6-8 suggest servings

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Ingredients

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

Directions

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. Place meat, sautéed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; 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, cover. Cook 15 minutes.

Pass sauce separately in heated gravy boat.

Reviews

Resounding success in our house of 6. We didn't thicken it as we like to have the soupy juices to use with bread. Yummy!! Very easy to make maybe just needed to have more specifics with the size of ingredients used e.g. medium zucchini or whatever...but not a big deal. This ones a keeper!!!
over 4 years ago by The Chookhouse

-1

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Nutrition Facts

Serving Size 1101g

Amount per Serving

Calories 1569 48% of calories from fat

	% Daily Value*
Total Fat 84.0g	129%
Saturated Fat 33.0g	165%
Trans Fat 0.0g
Cholesterol 390mg	130%
Sodium 1510mg	63%
Total Carbohydrate 70.0g	23%
Dietary Fiber 9.0g	35%
Sugars 8.0g
Protein 130.0g	260%