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Sacramento Beef Pot

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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