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. Sauté onion in fat until soft. Place meat, vegetables and seasonings in slow cooker; cover. Cook on low (190-200°F) 10 hours, or on high (290-300°F) 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.