Ingredients

4 pounds roast beef blade or chuck
1 medium onion sliced
6 medium potatoes halved
6 small zucchini sliced
1 red bell pepper sliced in rings
1 C. red wine, beef broth or apple cider
2 tsp. salt
1/4 tsp. freshly ground black pepper
1 bay leaf
3 Tbsp. flour
1/3 C. cold water

Cooking Instructions

Trim all excess fat from meat. Brown beef in its own fat in a large skillet, remove and set aside. Drain all but 2 Tbls. 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 crock pot, 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 C., pour into liquid in crock pot and cover. Cook 15 minutes, pass sauce separately in heated gravy bowl.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)