Yankee Beef Platter

Directions

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