From "The Gourmet Slow Cooker, Volume II." Coat the meat (I used buffalo, but beef is classic) in flour & salt mixture and brown in vegetable oil on all sides. Place in slow cooker. Create a slurry with two tbsp. of flour and 1 c. stock or water. Cut up veggies and put them in the slow cooker. Pour the slurry over and 1/3 c apple cider vinegar. Cover and cook on low for 8 hours.
You can use up to 3 pounds of meat, just whatever will fit in your slow cooker. Combine about a cup of flour with salt. I used a smaller piece of meat so this was way too much flour. Coat the meat with the mixture.
Place a large saute pan over med-high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.
2
In a small bowl, combine the stock and 2 tbsp of flour (recipe says "quick mixing" but I just used "all purpose") and stir to form a slurry.
3
Veggies: keep peels on potatoes and cut in half. I cut the carrots in half so they''d fit better. Quarter the onions. Place them all on top of the meat in the slow cooker. Pour the slurry over this and then pour in the vinegar. Cover and cook on low for about 8 hours or until the meat is tender.
4
I did the prep the night before, stored this in the fridge, and then cooked it on low for about 9.5 hours. The meat came out perfectly: falling apart. The recipe fails to mention what to do with the pepper, but I guess you put it on before serving.
5
It says, evenly divide the meat and veggies among dinner plates and spoon on the thickened juices. Serve at once.
