Ingredients

2 slices bacon
3 pound beef chuck pot roast
3/4 C. chopped onion
1/4 C. water
1 tsp. salt
1 bay leaf
1/4 tsp. ground cumin
1/8 tsp. freshly ground black pepper
1/2 C. dairy sour cream
3 Tbsp. flour
2 Tbsp. snipped fresh parsley
1/2 tsp. Kitchen Bouquet
Hot noodles

Cooking Instructions

In a skillet cook bacon until crisp. Drain and reserve drippings. Crumble bacon, wrap and refrigerate. Trim fat from roast, cut roast in half to fit into crock pot. In skillet brown meat in bacon drippings. Drain. Place in crock pot. Stir together onion, water, salt, bay leaf, cumin and pepper, pour over meat. Cover, cook on low heat setting for 8 to 10 hours. Remove roast, discard bay leaf. Skim fat from liquid, pour liquid into a saucepan. Return roast to cooker. Cover. Blend sour cream and flour, stir into hot liquid. Cook and stir until thickened. DO NOT BOIL. Stir in parsley and Kitchen Bouquet. Season to taste. Serve meat garnished with bacon. Serve gravy over noodles

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)