Preparation:
Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325°F for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Transfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and cook on Low for 8-10 hours. Remove roast, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above. |
