Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetables
Casseroles Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Chuck roast
1 tablespoon Minced dried onion
2 teaspoons Salt
1/2 teaspoon Ground pepper
1/8 teaspoon Cloves
1 Bay leaf
1 cup Red wine
1 cup Celery -- thinly sliced
1 cup Condensed onion soup
2 tablespoons Flour
BRAISED LEEKS- -- * see note
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
cupl stir into liqudi 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)
