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