Instructions:
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.
Add bay leaf and wine to bowl. Refrigerate, turning meat several
times, over night to marinate. 3. When ready to cook meat, remove
from marinade; pat dry with paper towels. Brown in a large skillet.
4. Place beef in slow cooker; stir in marinade, plus celery, garlic
and onion soup; cover. 5. 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. 6. 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. 7. 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 leeks; split each leek
lengthwise; wash well. Arrange pieces, cut side down in a large
skillet. Add just enough water to cover; bring to boiling; 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)
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