Source: dLife

Tangy beef roast with tons of flavor from carrots, mustard, and dill pickles.

Servings

2.5 lb Beef, chuck arm pot roast, lean, raw, select, 1/8" trim
1 tbsp canola oil
4 medium carrots , sliced
2 large onion , chopped
2 medium celery stalks , sliced
0.75 cup Pickles, kosher dill, chpd/diced
0.5 cup red wine (dry; or beef broth)
0.33 cup Mustard, spicy brown (German style)
0.5 tsp ground cloves
2 bay leaves
2 tbsp white all purpose flour
2 tbsp red wine (dry; or beef broth)
1 cup whole-wheat pasta , cooked (optional)
2 piece Bacon, cured, pan fried , crumbled (optional)

1 Remove excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
2 Cook meat in a large skillet with hot oil over medium heat until meat is brown on all sides. Drain off fat.
3 Place carrots, onions, celery, and pickles in a slow cooker. Place meat on top of mixture in cooker. Combine in a small bowl 1/2 cup wine, mustard, pepper, cloves, and bay leaves. Pour over meat. Cover and cook on low-heat setting for 8 to 10 hours, or on high-heat setting for 4 to 5 hours.
4 Remove meat to a serving platter. Cover meat with foil to keep warm.
5 For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim off fat. Remove and discard bay leaves. Combine in a small bowl the flour and 2 tablespoons wine. Stir flour mixture into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute.
6 Serve meat and vegetables with gravy. If desired, serve with hot cooked noodles and sprinkle with bacon.