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1
Trim extra fat off of roast.
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2
In a large skillet, brown roast in 1 Tablespoon of cooking oil.
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3
Drain off fat.
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4
Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
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5
Place browned roast on top of vegetables.
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6
In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
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7
Pour liquid over meat.
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8
Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
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9
Remove the meat form the slow cooker and vegetables with slotted spoon.
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10
Place both meat and vegetables on a platter covered with foil.
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11
Discard bay leaves.
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12
Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
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13
For gravy, pour liquid from slow cooker into a small saucepan.
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14
Skim off extra fat.
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15
Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
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16
Shake until well blened.
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17
Place liquid on medium-high heat and stir in flour mixture.
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18
Cook until gravy is thick.
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19
Serve gravy over meat, vegetables, and pasta.
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20
If desired, top with additional chopped dill pickle and crumbled bacon.
