Sour Creamed Pot Roast

Yield: 6 servings

Ingredients

• 2 slices bacon
• 1 (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 all-purpose flour
• 2 tablespoons fresh parsley, snipped
• 1/2 teaspoon Kitchen Bouquet
• Hot cooked noodles

Instructions

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

Nutrition

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