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Sour Creamed Pot Roast



  • 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 flour
  • 2 tablespoons fresh parsley, snipped
  • 1/2 teaspoon Kitchen Bouquet
  • Hot cooked noodles
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  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 crock pot.
  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.

Yield: 6 servings

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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