How to Make It
1. Rub roast and ribs with olive oil; sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high. Cook roast in hot skillet 5 minutes, turning to brown on all sides. Transfer roast to a 6-quart slow cooker, reserving drippings in skillet. Add the ribs to reserved drippings in hot skillet, and cook, turning to brown on all sides, 6 minutes. Transfer ribs to slow cooker, reserving drippings in skillet. Add 1⁄2 cup water to reserved drippings in hot skillet, stirring to loosen browned bits from bottom of skillet; pour into slow cooker. Add thyme, bay leaves, garlic, and remaining 4 cups water to slow cooker. Cover and cook on low 5 hours.
2. Add leek halves, celery, potatoes, carrots, and rutabaga to slow cooker. Cover and cook on low until beef and vegetables are tender, about 3 hours. Remove roast, ribs, and vegetables from slow cooker, reserving cooking liquid in slow cooker; discard garlic, thyme sprigs, and bay leaves. Pour reserved cooking liquid through a cheesecloth-lined colander into an 8-cup glass measuring cup, discarding the solids. Skim fat from surface of cooking liquid.
3. Slice roast thinly. Remove meat from ribs, discarding the bones, fat, and gristle. Arrange roast, rib meat, leek halves, celery, potatoes, carrots, and rutabaga on a serving platter. Drizzle with desired amount of cooking liquid, and serve with crème fraîche, chives, cornichons, Dijon mustard, horseradish, and remaining cooking liquid.
Also appeared in: Cooking Light, September, 2021,Soups & Stews