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One of my favorite ways to cook is using my slow cookers. I use them all year round. I really like having a meal waiting for me when I've been busy all day. Also the variety of dishes that can be prepared using a slow cooker is endless. They are the best inventions of modern times. This recipe was from an old Better Homes and Garden cookbook with a few minor tweaks. Have fun with it and enjoy.
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Ingredients For creamy pot roast
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2 slicebacon cooked crisp and crumbled
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the bacon drippings
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3 lbbeef chuck roast
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3/4 cchopped onion
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1 tspsalt
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1bay leaf
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1/2 tspground cumin
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1/8 tspprpper
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1/4 cbeef stock
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1/2 csour cream
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3 Tbspunbleached wheat flour
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2 Tbspfresh parsley-snipped
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cooked noodles
How To Make creamy pot roast
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1Brown roast in the bacon drippings on all sides, drain. Place in slow cooker. Stir together onion, salt, bay leaf, cumin, pepper, and stock; pour over roast.
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2Cook on low setting for 8 to 10 hours.
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3FOR GRAVY: Remove roast. Discard bay leaf. Skim fat from liquid;then pour liquid into saucepan. Replace roast in slow cooker and cover. Blend sour cream and flour; stir into hot liquid. Cook and stir until thickened--do not boil. Stir in parsley.
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4Serve roast with crumbled bacon sprinkled over top. Serve gravy over noodles and roast.
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