4 lb Roast, (beef blade or chuck)
1 medium Onion, sliced
6 medium Potatoes, halved
6 small Zucchini, sliced
1 Red pepper, sliced in rings
1 cup Red wine or beef broth
2 tsp Salt
1/4 tsp Pepper
1 Bay leaf
3 tbsp Flour
1/3 cup Cold water
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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 <nlberry@prodigy.net> on May 12, 1998
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