1. Trim fat from roast. 2. In a large skillet, brown roast on all sides in hot oil. 3. Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot. 4. Place meat on top of veggies, cutting the roast to fit, if necessary. 5. In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves. 6. Pour over meat. 7. Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours. 8. Remove meat from pot and place on platter, keeping warm. 9. For gravy: transfer the cooking liquid to a 2 quart saucepan. 10. Skim off fat and remove bay leaves. 11. Stir together the flour and the remaining 2 tablespoons wine or broth. 12. Stir into the gravy mixture. 13. Cook and stir over medium heat until thickened an bubbly. 14. Add vegetables and stir one or two more minutes more to warm up vegetables. 15. Serve the meat with vegetable gravy and noodles. 16. Garnish with chopped pickles and bacon. ---------------------------------------------------------------------------
Nutrition
Ingredients
