Bavarian Pot Roast

• 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)

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

boneless beef chuck roast, cooking oil, carrots, onions, celery, dill, dry red wine, german mustard, coarse ground black pepper, ground cloves, bay leaves, flour, red wine, pasta, bacon

Taken from www.food.com/recipe/bavarian-pot-roast-44630 (may not work)