Total Time
10hrs 20mins
Prep 20 mins
Cook 10 hrs

A wonderful roast packed full of flavor. A nice fall meal. Serve it with a baked sweet potato or smashed garlic red potatoes.

Ingredients Nutrition

Directions

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

4 5

The result is fork-tender pot roast like Grandma made. I used the red wine to cook it, but beef broth (with added beef bouillon) for the gravy, to lessen the sour flavors. I also added parsnips and turnips to the pot. Very satisfying comfort food, indeed.