Bavarian Pot Roast

3 lbs. roast, trimmed well

1 tablespoon oil

4 carrots cut up

2 onions, diced

2 celery stalks, sliced

3/4 chopped dill pickles

1 cup beef broth

1/3 cup German Style Mustard

2 bay leaves (I used basil)

black pepper to taste

pinch ground cloves

2 tablespoons flour

2 tablespoons water

Trim fat from roast. Brown in large dutch oven. Cover with vegetables and pickles. In a small bowl combine the broth, mustard, pepper, cloves and bay leaves. Pour over meat. Bake in 325 oven for 4 hours or in a slow cooker on low for 8 to 10 hours or high for 4-5 hours. Remove meat to a place to keep it warm.

Gravy: Transfer veggies to another bowl. Put cooking liquid in a sauce pan or leave it in the dutch oven. Skim fat. Remove bay leaves. Stir in flour and 2 tablespoons water or broth. Stir in to pan and cook until thickened.

Serve sliced meat surrounded dby veggies and serve over spaetzle or noodles. Garnish with crisp bacon if desired.