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Ingredients

• 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)

Description

This Pot Roast Recipe Has German Seasonings (including Pickles, Wine, And Mustard), Resulting In An Especially Flavorful Gravy. Make The Spaetzle From Scratch Or From A Mix.

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