Instructions: 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 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.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot.

Make sauce as above. Season and serve as above.

Serving Ideas : Can serve with peas & carrots.

NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.