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