Sacramento Beef Pot
A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.
Yield
6 servingsPrep
30 minCook
10 hrsReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅓ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
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 |
|
| 237 | ml |
wine
red, or beef broth |
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 79 | ml |
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. Sauté 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.
