Sacramento Beef Pot Roast
["1 blade or round bone chuck roast (about 4 lb.)", "6 medium potatoes, sliced in rings", "1 medium onion, sliced", "6 small zucchini, sliced", "1 red pepper, sliced in rings", "1 c. dry red wine or beef broth", "2 tsp. salt", "1/4 tsp. pepper", "1 bay leaf", "3 Tbsp. all purpose flour", "1/3 c. cold water"]
["Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 Tbsp. fat from skillet. Saute onion in fat until soft. Place meat, vegetables and seasonings in slow cooker; cover. Cook on low (190-200\u00b0) 10 hours, or on high (290-300\u00b0) 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on a heated platter and keep warm. Turn heat control to high. Combine flour and water in a cup; pour into liquid in slow cooker; cover. Cook 15 minutes; pass sauce separately in a heated gravy boat. Serves 8."]
["blade", "potatoes", "onion", "zucchini", "red pepper", "red wine", "salt", "pepper", "bay leaf", "flour", "cold water"]