Beef Pot Roast With Red Wine
|Beef pot roast||2 Pound (Very Lean, Rump, Round, Or Sirloin Tip)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs) (In 0.25 Cup Cold Water, Mixed To A Paste)|
|Whole black peppercorns||1 Dozen|
|Lemon||1 , sliced|
Dredge beef with flour and brown in hot oil in a large skillet.
Remove, cut into thick slices, and place in slow cooker.
Drain accumulated fat from skillet and add water.
Stir to loosen browned bits.
Add wine, flour-water mixture, and salt.
Bring to a boil, stirring constantly until thickened.
Pour over meat in the slow cooker and add remaining ingredients.
Cover and cook on low 8 to 10 hours.
Serve with boiled potatoes.
Lemon slices added the last hour of cooking will retain their shape and color.