German-Vogue Red meat Roast for the Crock Pot

• 1
  

  (2 1/2-3 lb) boneless pork chuck roast
  

• 1
  

  tablespoon cooking oil
  

• 2
  

  cups sliced carrots (2)
  

• 2
  

  cups chopped onions (2 edifying)
  

• 1
  

  cup sliced celery (2 stalks)
  

• ¹⁄₂
  

  cup chopped kosher dill predicament (or to taste)
  

• ¹⁄₂
  

  cup dry crimson wine or 1/2 cup pork broth
  

• ¹⁄₃
  

  cup German mustard
  

• ¹⁄₂
  

  teaspoon sleek improper ground sad pepper
  

• ¹⁄₄
  

  teaspoon ground cloves
  

• 2
  

  bay leaves
  

• 2
  

  tablespoons all-motive flour
  

• 2
  

  tablespoons dry crimson wine or 2 tablespoons pork broth
  

• 
  

  hot cooked spaetzle noodles or cooked noodles
  

• 
  

  snipped sleek parsley (now not valuable)
  

instructions

• Splendid fat from meat.
• If valuable, cut roast to suit right into a 3-1/2- or 4-quart gradual cooker.
• In a edifying skillet brown the meat on both side in hot oil and drain fat.
• In the cooker, combine the carrots, onions, celery, and pickles.
• Method the meat on prime of greens.
• In a cramped bowl combine the 1/2 cup crimson wine, the mustard, pepper, cloves, and bay leaves.
• Pour over meat and greens in cooker.
• Quilt and put collectively dinner on low-heat surroundings for 8 to 10 hours or on excessive-heat surroundings for 4 to 5 hours.
• Dangle away the meat from the cooker and set on a serving platter; screen with foil to retain heat.

• FOR GRAVY:

• Transfer greens and cooking liquid to a 2-quart saucepan.
• Skim fat and discard bay leaves.
• In a cramped bowl, creep collectively flour and the 2 tablespoons wine. Inch into the mixture in saucepan.
• Cook and creep over medium heat until thickened and bubbly.
• Cook and creep for 1 minute more. Support with greens, gravy, and hot cooked spaetzle.
• If desired, sprinkle with parsley.