1 tbsp canola oil
3 cups sliced yellow onions
3 cups thick-sliced carrots
3 large potatoes, sliced thick
2 large kosher dill pickles, drained, chopped
1 cup sliced celery
1/2 cup beef broth
1/3 cup German-style or brown mustard
2 tsp freshly ground black pepper
2 large bay leaves
1/4 tsp ground cloves
1 cup tap water
1/3 cup all-purpose flour
Heat the canola oil in a large skillet; add roast and brown on both sides. Remove roast to a slow cooker or crock pot (at least 4-quart size).
Add the onions, carrots, potatoes, pickles, celery, broth, mustard, pepper, bay leaves, cloves, and water. Place lid on cooker and cook on low approximately 7 hours until meat and vegetables are tender.
Remove the roast and the vegetables to serving platter. Turn cooker to high setting.
Remove 1 cup of the cooking liquid and whisk in the flour until smooth. Return broth to the cooker and cook on high, stirring, until the broth is smooth and thick. Serve the broth over the roast.
My favorite slow cooker.