Creamy Pot Roast

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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 vote

Serves:

Cook:

8 Hr

Ingredients

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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

How to Make Creamy Pot Roast

Step-by-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.
2Cook on low setting for 8 to 10 hours.
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.
4Serve roast with crumbled bacon sprinkled over top. Serve gravy over noodles and roast.