Cut beef chuck into squares about 1.5 inches on a side.

Cut up onion, carrots and potatoes to suit your taste.

Line a slow cooker with a Reynolds slow-cooker liner for easier clean up.

Put the meat, then the vegetables in. Potatoes on top. You want the meat to be in contact with the ceramic. Add perhaps 1/4 cup water.

Slow-cook on low "all day". Maybe 8 hours. Check for tenderness.

In defiance of Reynolds's rules, carefully remove the bag of food, plop it in a steel bowl and refrigerate it.

Next day, remove the fat from the top. Stir in 1/8 to 1/4 teaspoon ground cloves.

Heat up and serve. Salt and pepper at the table.