-
1
Trim excess fat from beef; pierce meat all over with a fork; place in a large glass bowl.
-
2
Sprinkle with onion, salt, pepper, cloves.
-
3
Add bay leaf and wine to bowl.
-
4
Refrigerate, turning meat several times, overnight to marinate.
-
5
When ready to cook meat, remove from marinade; pat dry with paper towels.
-
6
Brown in a large skillet.
-
7
Place beef in slow cooker, stir in marinade, plus celery, garlic and onion soup, cover.
-
8
Cook on Low for 10 hours or on High for 6 hours, or until beef is tender when pierced with a fork.
-
9
Remove beef to a heated platter and keep warm.
-
10
Turn heat control to High.
-
11
Combine flour and 1/4 cup cold water in a cup, stir into liquid in slow cooker until well-blended; cover; simmer 15 minutes.
-
12
Carve part of the roast into 1/4 inch thick slices.
-
13
Arrange slices with rest of roast and Braised Leeks on a large serving platter.
-
14
Add parsley potatoes and steamed whole carrots, if you wish.
-
15
Serve gravy separately to spoon over all.
-
16
BRAISED LEEKS: Trim roots and about half of the green tops from 1 bunch of leeks.
-
17
Split each leek lengthwise; wash well.
-
18
Arrange pieces, cut side down in a large skillet.
-
19
Add just enough water to cover.
-
20
Bring to boil, cover.
-
21
Simmer 5 minutes, drain, return to pan.
-
22
Add 3 tablespoons butter and sprinkle with 1/2 teaspoon salt and celery salt.
-
23
Cook slowly 5 minutes longer or until leeks are tender.
-
24
Green onions can be substituted for the leeks, use 2 bunches sliced in 3 inch pieces and cook a total of 6 minutes.
