Bavarian Beef

• 1- 2/12 - 3-lb boneless beef chuck pot roast
• 1 T cooking oil
• 2 c sliced carrots
• 2 c chopped onions
• 1 c sliced celery
• 3/4 c chopped kosher dill pickles
• 1/2 c dry red wine or beef broth
• 1/3 c German-style mustard
• 1/2 tsp coarse ground black pepper
• 1/4 tsp ground cloves
• 2 bay leaves
• 2 T all-purpose flour
• 2 T dry red wine or beef broth
• Hot cooked spaetzle or cooked boodles
• Chopped kosher dill pickles (optional)
• Crumbled cooked bacon (optional)

1. 1. Trim fat from roast. If necessary, cut roast to fit into a Crock Pot; reserve trimmings for another use. In a large skillet, brown the roast slowly on all sides in hot oil.
2. 2. Meanwhile, in the Crock Pot place the carrots, onions, celery, and 3/4 c pickles. Place the meat atop the vegetables. In a small bowl, combine the wine or broth, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook on the low-heat setting for 8-10 hours or on the high setting for 4-5 hours. Remove the meat from the Crock Pot and place on a serving platter; keep warm.
3. 3. For gravy, transfer vegetables and cooking liquid to a 2-qt saucepan. Skim off fat; remove bay leaves. Stir together the flour and the 2 T wine or beef broth. Stir into mixture in saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir for one minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with additional chopped pickle and bacon.

beef chuck, cooking oil, carrots, onions, celery, kosher dill, red wine, mustard, ground black pepper, ground cloves, bay leaves, t, t, boodles, kosher dill pickles, bacon

Taken from www.epicurious.com/recipes/member/views/bavarian-beef-52653441 (may not work)