Sacramento Beef Pot Recipe

Name: Sacramento Beef Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef blade or chuck roast; 1 each onions sliced; 6 each potatoes halved; 6 each zucchini sliced; 1 each sweet red bell peppers red, sliced in rings; 1 cup wine red, or beef broth; 2 teaspoons salt; 1/4 teaspoon black pepper; 1 each bay leaves; 3 tablespoons flour, all-purpose; ⅓ cup water cold

Servings: persons

4 pounds beef blade or chuck roast
1 each onions sliced
6 each potatoes halved
6 each zucchini sliced
1 each sweet red bell peppers red, sliced in rings
1 cup wine red, or beef broth
2 teaspoons salt
1/4 teaspoon black pepper
1 each bay leaves
3 tablespoons flour, all-purpose
⅓ cup water cold

1
Trim all excess fat from meat.
2
Brown beef in its own fat in a large skillet; remove and set aside.
3
Drain all but 2 tablespoons fat from skillet.
4
Saute onion until soft in fat.
5
Place meat, sauteed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; cover.
6
Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a fork.
7
Place meat and vegetables on heated platter and keep warm.
8
Turn heat control to High.
9
Combine flour and water in a cup.
10
Pour into liquid in slow cooker, cover.
11
Cook 15 minutes.
12
Pass sauce separately in heated gravy boat.

1337

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds beef blade or chuck roast, 1 each onions sliced, 6 each potatoes halved, 6 each zucchini sliced, and more.

Yes, Sacramento Beef Pot falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sacramento Beef Pot

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