1 2-1/2 to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
4 carrots, sliced (2 cups)
2 cups chopped onion
2 large kosher-style dill pickles, chopped (3/4 cup)
2 stalks celery, sliced (1 cup)
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Chopped dill pickle (optional)
Cooked, crumbled bacon (optional)
1. Trim fat from the pot roast. If necessary cut the roast to fit into a 3-1/2- or 4-quart crockery cooker; reserve trimmings for another use. In a large skillet brown the roast slowly on all sides in hot oil.
2. Meanwhile, in the crockery cooker place carrots, onions, 3/4 cup pickles, and celery. Place meat atop the vegetables. In a small bowl combine red wine or beef broth, mustard, pepper, cloves, and bay leaves.
3. Pour over meat. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker and place on a serving platter; keep warm.
4. For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove bay leaves. Stir together flour and the remaining 2 tablespoons wine or beef broth. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy and hot cooked spaetzle or noodles. If desired, top with additional chopped pickle and bacon. Makes 8 servings.
Nutrition facts per serving: 454 calories, 15 g total fat, 5 g saturated fat, 158 mg cholesterol, 548 mg sodium, 35 g carbohydrate, 4 g fiber, 41 g protein, 89% vitamin A, 7% vitamin C, 7% calcium, 42% iron.