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Ingredients

• 1 2-1/2- to 3-pound  boneless beef chuck pot roast
• 1 tablespoon  cooking oil
• 2 cups  sliced carrots (2)
• 2 cups  chopped onions (2 large)
• 1 cup  sliced celery (2 stalks)
• 3/4 cup  chopped kosher-style dill pickles
• 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
•   Snipped fresh parsley (optional)

Description

Red Wine, Dill Pickles, And Mustard Flavor This Slow Cooker Beef Roast.

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