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Pacific Pot Roast


Pot roast for the slow cooker, with tomatoes, carrots, zucchini, and other ingredients.


  • 1 pot roast, lean chuck, bottom round, or other, about 3 to 4 pounds
  • 1 large onion sliced
  • 6 medium potatoes halved
  • 4 to 6 small zucchini, sliced
  • 2 to 3 medium carrots, cut in 1-inch chunks
  • 1 red bell pepper sliced in rings
  • 1 cup red wine or beef broth
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 dried bay leaf
  • 3 tablespoons flour
  • 1/4 cup cold water


Trim meat well. In a large skillet brown the roast on all sides, using oil or its own fat; remove and set aside. In the hot skillet in 1 to 2 tablespoons of fat, sauté onion until tender. Place beef, onion, potatoes, zucchini, carrots, red pepper rings, wine, salt, pepper and bay leaf in slowcooker; cover. Cook on LOW for 9 to 11 hours, or until meat is tender. Place beef and vegetables on warm platter and keep warm. Turn control to HIGH. Combine flour and water in a cup; stir until smooth. Pour flour mixture into liquid in slow cooker and cover. Cook 15 minutes; serv sauce along with the pot roast and vegetables.
Serves 6 to 8.

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