Sour Cream Pot Roast

Categories: Crockpot, Beef, Meat
Yield: 1 Servings

3 lb Chuck or rump roast
2 sl Bacon
3/4 c Onion, chopped
1 ts Salt
1 Bay leaf
1/4 ts Cumin
1/8 ts Pepper
1/2 c Sour cream
3 tb Flour
2 tb Parsley, fresh
1 Hot, cooked egg noodles

Cook bacon until crisp, drain, reserving drippings. Crumble bacon;
refrigerate. Cut roast in half to fit in crock pot. Brown meat in bacon
drippings; place in crock pot. Stir together onion, salt, bay leaf, cumin,
pepper, 1/4 cup water; pour over meat. Cover and cook on low for 8-10
hours. Remove roast, discard bay leaf, and skim off fat from liquid. Pour
liquid into sauce pan. Blend sour creme and flour; stir into hot liquid.
Cook over medium heat, stirring until thickened; do not boil. Stir in
parsley, season to taste. Serve meat garnished with bacon, and use gravy
over the egg noodles.

Posted By: Jim Himanga 5/92 SOURCE: Unknown From: Jim Bodle

Posted to MM-Recipes Digest by "Rfm" on Sep 07, 98

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