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Sacramento Beef Pot
Date added: December 3, 2007
- Servings: 4 change
- Calories per serving: 1,529
- Prep time: 25
- Cook time: 15
Ingredients
- 4 pound beef, blade or chuck roast
- 1 onion sliced
- 6 potatoes halved
- 6 zucchini sliced
- 1 bell pepper, red sliced in rings
- 1 cup wine, red
- 2 tsp salt, table
- 1/4 tsp pepper, white
- 1 serving herb, bay leaf, crumbled, dried
- 3 tbsp flour, all purpose, bleached, enrich
- 3/10 cup cold water
Recipe Method
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. Place meat, sauteed onion, potato, zucchini,
2.Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a fork.
3. 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.
4. Pass sauce separately in heated gravy boat.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,529 | 76% |
| Fat 87g | 134% |
| Cholesterol 431mg | 144% |
| Sodium 1,395mg | 58% |
| Carbohydrates 32g | 76% |
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