Crock Pot dish with potatoes and courgettes
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This is a delicious baked bake made with tomatoes, carrots, zucchini and other ingredients. In this recipe, use liquid red wine or beef stock to enhance the flavor.
The cooking liquids are thickened to make a flavorful sauce for baking and Vegetable Recipes.
What you need
. 1 3 to 4 tablespoons baked roast (lean screw, bottom side or other) 2 tablespoons root Vegetable Recipes (more if needed) 1 large onion (sliced) 6 medium potatoes (halved) 4 to 6 small zucchini (sliced) 2 to 3 medium carrots (cut into 1-inch pieces) 1 bell pepper (red, 1 cup red wine (or beef broth ) 1 dried leaf 3 tbsp flour (all-purpose) 1/4 cup cold water 1 to 2 tsp salt (or to taste (may need less if using store-bought beef broth) 1/4 tsp. salt (or to taste (may need less if using store-bought beef broth) 1/4 tsp. Peppart
How to make it
Trim the meat and discard the fat. Melt 2 tablespoons grapeseed oil or shortening in a large saucepan over medium-high heat, brown roast on all sides ; place roast on a slow cooker. If the roast is large, cut it in half or quarters. If necessary, add more oil to the pan and reduce heat to medium; saute onion until tender, about 4 to 5 minutes. Sauté the sauteed onions over the beef in a slow cooker. Place potatoes, zucchini, carrots, red pepper rings, wine and bay leaves in the slow cooker. Cover and cook for 7 to 9 hours on low or about 4 hours on high or until very tender. Place beef and Vegetable Recipes on a warm baking sheet and keep warm . Remove the liquids to a saucepan and place over medium heat. Bring the liquids to a simmer. If liquids are watery and lack flavor, simmer liquids until somewhat reduced and flavors are concentrated. Combine cups of flour and water; stir until smooth. Pour the flour mixture into the hot liquid and simmer until thickened. Taste and add salt and pepper if necessary. Serve the sauce with the roast and Vegetable Recipes.
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. Nutritional guidelines (per serving) Calories 635 Total fat 29 g Saturated fat 10 g Saturated fat 14 g Cholesterol 203 mg Sodium 431 mg Carbohydrate 21 g Fiber 3 g Protein 69 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
