Bavarian Pot Roast - cooking recipe

Ingredients

3 lbs boneless beef chuck roast
1 tablespoon cooking oil
2 cups sliced carrots
2 cups chopped onions
1 cup sliced celery
3/4 cup chopped kosher-style dill pickle
1/2 cup dry red wine or 1/2 cup beef broth
1/3 cup German mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
4 tablespoons dry red wine or 4 tablespoons beef broth
pasta, of your choice
crumbled cooked bacon (optional)

Preparation

Trim extra fat off of roast.
In a large skillet, brown roast in 1 Tablespoon of cooking oil.
Drain off fat.
Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
Place browned roast on top of vegetables.
In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
Pour liquid over meat.
Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
Remove the meat form the slow cooker and vegetables with slotted spoon.
Place both meat and vegetables on a platter covered with foil.
Discard bay leaves.
Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
For gravy, pour liquid from slow cooker into a small saucepan.
Skim off extra fat.
Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
Shake until well blened.
Place liquid on medium-high heat and stir in flour mixture.
Cook until gravy is thick.
Serve gravy over meat, vegetables, and pasta.
If desired, top with additional chopped dill pickle and crumbled bacon.