Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beef blade or chuck roast
   1      medium        onion -- sliced
   6      medium        potatoes -- halved
   6      small         zucchini -- sliced
   1      medium        red bell pepper -- sliced in rings
   1      cup           red wine or beef broth
   2      teaspoons     salt
     1/4  teaspoon      pepper
   1                    bay leaf
   3      tablespoons   all-purpose flour
     1/3  cup           cold water

Preparation:

Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat. Place meat, sauteed onion, potato, zucchini, red pepper rings, wine, salt, pepper and bay leaf in slow cooker; cover. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on 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 heated gravy boat.