Instructions: Cook bacon until crisp, drain, reserving drippings. Crumble bacon; refrigerate. Cut roast in half to fit in crock pot. Brown meat in bacon drippings; place in crock pot. Stir together onion, salt, bay leaf, cumin, pepper, 1/4 cup water; pour over meat. Cover and cook on low for 8-10 hours. Remove roast, discard bay leaf, and skim off fat from liquid. Pour liquid into sauce pan. Blend sour creme and flour; stir into hot liquid.

Cook over medium heat, stirring until thickened; do not boil. Stir in parsley, season to taste. Serve meat garnished with bacon, and use gravy over the egg noodles.

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