| 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 <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“Do you want to know the master planner? God!”