Sour cream pot roast

1 Servings

Ingredients

Quantity Ingredient
3 pounds Chuck or rump roast
2 slices Bacon
¾ cup Onion, chopped
1 teaspoon Salt
1 Bay leaf
¼ teaspoon Cumin
⅛ teaspoon Pepper
½ cup Sour cream
3 tablespoons Flour
2 tablespoons Parsley, fresh
1 Hot, cooked egg noodles

Directions

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, ¼ 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" <Robert-Miles@...> on Sep 07, 98

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