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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. - - - - - - - - - - - - - - - - - - - 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. |
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