Sacramento Beef Pot

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

Yields:	6-8
Rating:
Read Reviews Rate this Recipe

	Preparation	30 minutes
	Cooking	10 hours
	Ready In	10 hours

Be the first to add a photo of this recipe!

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 3 years ago by The Chookhouse

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Aunt Bee's Lentil Soup

I've made this soup several times, and each time I'm amazed at how good and easy it is to make. Everyone should give this one a try. I just wanted to thank the poster for submitting the recipe.

Reviewed by davidcoincon