Beef Platter

1 boneless chuck roast (about 4 pounds)
1 tablespoon instant minced onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 bay leaf
1 cup dry red wine
2 tablespoons vegetable oil
1 cup thinly sliced celery
2 cloves of garlic, sliced
1 can condensed onion soup, undiluted
2 tablespoons flour

Pierce the meat all over with a fork. Place in a large glass or pottery bowl. Sprinkle with the onion, salt, sugar, pepper and cloves, Then, add the bay leaf and wine to the bowl. Let stand (turning meat once or twice) for about 1 hour to season. Remove meat from the marinade and pat dry with a towel. Brown in the oil in Dutch oven or large kettle. Then, add the marinade, celery, garlic and onion soup. Heat to boiling; cover, and simmer for about 2 1/3-3 hours or until tender. Prepare gravy. Serve together with vegetables and potatoes.
JL in South Jersey


http://www.nancyskitchen