*  Exported from  MasterCook  *
                            Yankee Beef Platter
 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)
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