|
Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
- In the cooker place the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the 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. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
- For gravy, transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves. Stir together flour and the 2 tablespoons wine. Stir medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat and vegetables with gravy. If desired, serve with hot cooked pasta and garnish with bacon.
Nutrition Fact per Serving: 256 cal. 7 g total fat(2 g sat. fat), 84 mg chol., 467 mg sodium, 10 g carb, 2 g fiber, 31 g pro.
|
