beef, blade or chuck roast
red bell pepper, sliced in rings
red wine or beef broth
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.
Pass sauce separately in heated gravy boat.