Makes 8 servings
(Ideal slow cooker size: 4-5-quart)
3 lb. boneless beef chuck roast, trimmed of fat
1 Tbsp. canola oil
3 cups sliced carrots
3 cups sliced onions
2 large kosher dill pickles, chopped
1 cup sliced celery
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
2 tsp. coarsely ground black pepper
2 bay leaves
1/4 tsp. ground cloves
1 cup water
1/3 cup flour
1. Brown roast on both sides in oil in skillet. Transfer to slow cooker.
2. Add remaining ingredients except flour.
3. Cover. Cook on Low 6-7 hours.
4. Remove meat and vegetables to large platter. Cover to keep warm.
5. Mix flour with 1 cup of cooking broth until smooth. Return to cooker. Turn on High and stir, cooking until broth is smooth and thickened.
6. Serve over noodles or spaetzle.
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