beef chuck roast, trimmed
onion, dehydrated and minced
celery, thinly sliced
onion soup, condensed
1Trim excess fat from beef; pierce meat all over with a fork; place in a large glass bowl.
2Sprinkle with onion, salt, pepper and cloves.
3Add bay leaf and wine to bowl.
4Refrigerate, turning meat several times, overnight to marinate.
5When ready to cook meat, remove from marinade; pat dry with paper towels.
6Brown in a large skillet.
7Place beef in slow cooker, stir in marinade, plus celery, garlic and onion soup, cover.
8Cook on low for 10 hours or on high for 6 hours, or until beef is tender when pierced with a fork.
9Remove beef to a heated platter and keep warm.
10Turn heat control to High.
11Combine flour and 1/4 cup cold water in a cup, stir into liquid in slow cooker until well-blended; cover; simmer 15 minutes.
12Carve part of the roast into 1/4 inch thick slices.
13Arrange slices with rest of roast and braised leeks on a large serving platter.
14Add parsley potatoes and steamed whole carrots, if you wish.
15Serve gravy separately to spoon over all.
16BRAISED LEEKS: Trim roots and about half of the green tops from 1 bunch of leeks.
17Split each leek lengthwise; wash well.
18Arrange pieces, cut side down in a large skillet.
19Add just enough water to cover.
21Simmer 5 minutes, drain, return to pan.
22Add 3 tablespoons butter and sprinkle with 1/2 teaspoon salt and celery salt.
23Cook slowly 5 minutes longer or until leeks are tender.
24Green onions can be substituted for the leeks, use 2 bunches sliced in 3 inch pieces and cook a total of 6 minutes.