Slow Cooked Sour Cream Pot Roast

• 2 slices of Bacon
• 3 pound Chuck Roast
• 3/4 cup chopped onion
• 1/4 cup water
• 1 tsp salt
• 1 Bay leaf
• 1/4 tsp ground cumin
• 1/8 tsp freshly ground black pepper
• 1/2 cup sour cream
• 3 TBSP fresh parsley - snipped
• 1/2 tsp Kitchen Bouquet seasoning
• Hot cooked Noodles

1. In a skillet, cook the bacon until crisp, drain, reserving the dripping.
2. Crumble the bacon, wrap and refrigerate.
3. Trim the fat from the Roast, cut the roast in half to fit into a slow cooker or crock pot.
4. In the skillet brown the meat in the bacon drippings, drain and place in the slow cooker.
5. Stir together onion, water, salt, bay leaf, cumin and pepper, pour over the meat.
6. Cover and cook on low heat setting for 8 to 10 hours.
7. Remove roast, discard Bay leaf.
8. Skim the fat from the liquid, pour liquid into a saucepan.
9. Return the roast to the slow cooker, cover.
10. Blend sour cream and flour, stir into the hot liquid.
11. Cook and stir until thickened, DO NOT BOIL.
12. Stir in parsley and Kitchen Bouquet to taste.
13. Serve meat garnished with bacon.
14. Serve gravy over the Hot cooked Noodles.
15. Yields 6 servings.

bacon, roast, onion, water, salt, bay leaf, ground cumin, ground black pepper, sour cream, parsley, kitchen, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7149 (may not work)