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