INGREDIENTS
1
boneless beef chuck pot roast, boneless
2
sliced carrots
2
Bay leaves
1 cup
Celery
2 cups
Onions
1
Parsley, fresh
5/8 cup
Red wine or beef broth, dry
1/3 cup
German-style mustard
3/4 cup
Kosher-style dill pickles
1
Spaetzle or cooked noodles, Hot cooked
2 tbsp
All-purpose flour
1/2 tsp
Black pepper, coarse ground
1/4 tsp
Cloves, ground
1 tbsp
Cooking oil