Name: Sacramento Beef Pot
Ingredients: 4 lb Roast; (beef blade or chuck); 1 md Onion; sliced; 6 md Potatoes; halved; 6 sm Zucchini; sliced; 1 Red pepper; sliced in rings; 1 c Red wine or beef broth; 2 ts Salt; 1/4 ts Pepper; 1 Bay leaf; 3 tb Flour; 1/3 c Cold water

Redemption. This was promised in the Old Testament, but was fulfilled with the coming of Christ, fully God and fully man, who lived a sinless life and went obediently to suffer death on a cross, dying in our place. God saves us by accepting the substitutionary sacrifice of Christ as full payment for the penalty of sin, and He raised Christ from the dead on the third day, announcing to all the vindication and completion of the Son’s saving work. Salvation is declared to all who believe on His name and confess Him as Savior and Lord.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Crockpot	8	Servings

INGREDIENTS

4	lb	Roast; (beef blade or chuck)
1	md	Onion; sliced
6	md	Potatoes; halved
6	sm	Zucchini; sliced
1		Red pepper; sliced in rings
1	c	Red wine or beef broth
2	ts	Salt
1/4	ts	Pepper
1		Bay leaf
3	tb	Flour
1/3	c	Cold water

INSTRUCTIONS

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 <[email protected]> on May
12, 1998

A Message from our Provider:

“Do you want to know the master planner? God!”