| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Bacon, Beef, Main dishes, Pasta, Crockpot |
6 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon, diced |
| 2 |
lb |
Beef chuck pot roast (up to 4) |
| 3/4 |
c |
Chopped onion |
| 3/4 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Flour |
| 2 |
tb |
Parsley, snipped |
| 1/2 |
ts |
Kitchen Boquet, optional |
|
|
Hot cooked noodles |
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. MC formatting and posted by
bobbi744@sojourn.com
Serving Ideas : Can serve with peas & carrots.
NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas &
carrots for 2nd meal.
Posted to MC-Recipe Digest V1 #324
Recipe by: BHG, Beef Cookbook
From: Roberta Banghart <bobbi744@sojourn.com>
Date: Sat, 30 Nov 1996 22:37:57 -0500
A Message from our Provider:
“We simply prepare ourselves. God fills us.”