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How To make Sacramento Beef Pot

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Ingredients
4
pound
beef, blade or chuck roast
1
each
onion, sliced
6
each
potatoes, halved
6
each
zucchini, sliced
1
each
bell pepper, red, sliced in rings
1
cup
wine, red, or beef broth
2
teaspoon
salt
1/4
teaspoon
pepper
1
each
bay leaf
3
tablespoon
flour
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, sauteed 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.

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