creamy pot roast
(1 RATING)
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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prep time
cook time
8 Hr
method
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yield
6 serving(s)
Ingredients
- 2 slices bacon cooked crisp and crumbled
- - the bacon drippings
- 3 pounds beef chuck roast
- 3/4 cup chopped onion
- 1 teaspoon salt
- 1 - bay leaf
- 1/2 teaspoon ground cumin
- 1/8 teaspoon prpper
- 1/4 cup beef stock
- 1/2 cup sour cream
- 3 tablespoons unbleached wheat flour
- 2 tablespoons fresh parsley-snipped
- - cooked noodles
How To Make creamy pot roast
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Step 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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Step 2Cook on low setting for 8 to 10 hours.
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Step 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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Step 4Serve roast with crumbled bacon sprinkled over top. Serve gravy over noodles and roast.
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