Creamy Pot Roast

Name: Creamy Pot Roast
Cook time: 8 h
Total time: 8 h
Yield: 6
Ingredients: 2 slice bacon cooked crisp and crumbled; the bacon drippings; 3 lb beef chuck roast; 3/4 c chopped onion; 1 tsp salt; 1 bay leaf; 1/2 tsp ground cumin; 1/8 tsp prpper; 1/4 c beef stock; 1/2 c sour cream; 3 Tbsp unbleached wheat flour; 2 Tbsp fresh parsley-snipped; cooked noodles

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By Roda Laser
@Roda

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.

Rating:

★★★★★ 1 vote5

Serves:

Cook:

8 Hr

Ingredients

2 slice

bacon cooked crisp and crumbled
·

the bacon drippings
3 lb

beef chuck roast
3/4 c

chopped onion
1 tsp

salt
1

bay leaf
1/2 tsp

ground cumin
1/8 tsp

prpper
1/4 c

beef stock
1/2 c

sour cream
3 Tbsp

unbleached wheat flour
2 Tbsp

fresh parsley-snipped
·

cooked noodles
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How to Make Creamy Pot Roast

Step-by-Step

Brown 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.
Cook on low setting for 8 to 10 hours.
FOR 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.
Serve roast with crumbled bacon sprinkled over top. Serve gravy over noodles and roast.

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