BAVARIAN POT ROAST

Steps:

• 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.