Slow Cooked Sour Creamed Pot Roast



2 slices bacon

3 pound chuck roast

3/4 cup chopped onion

1/4 cup water

1 teaspoon salt

1 bay leaf

1/4 teaspoon ground cumin

1/8 teaspoon black pepper -- freshly ground

1/2 cup sour cream

3 tablespoons flour

2 tablespoons fresh parsley -- snipped

1/2 teaspoon Kitchen Bouquet*

Hot cooked noodles



In a skillet, cook bacon until crisp; drain, reserving drippings.

Crumble bacon; wrap and refrigerate. Trim fat from roast; cut roast in

half to fit into slow cooker or crock pot.



In skillet, brown meat in bacon drippings; drain. Place in slow

cooker.



Stir together onion, water, salt, bay leaf, cumin and pepper; pour

over

meat. Cover; cook on LOW heat setting for 8 to 10 hours.



Remove roast; discard bay leaf. Skim fat from liquid; pour liquid into

a

saucepan. Return roast to cooker; cover.



Blend sour cream and flour; stir into hot liquid. Cook and stir until

thickened; DO NOT BOIL. Stir in parsley and Kitchen Bouquet. Season to

taste.



Serve meat garnished with bacon. Serve gravy over noodles Yield: 6

servings.







* Kitchen Bouquet is a browning and seasoning sauce usually used to

darken and flavor gravies.



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Per Serving: 549 Calories; 41g Fat (67.8% calories from fat); 38g

Protein; 6g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 515mg

Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 5 Fat.