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.
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