Yield: 6 servings
2 slices bacon, diced3/4 cup onion, chopped1/4 cup water1 teaspoon salt1/4 teaspoon cumin1/4 teaspoon pepper1 bay leaf1/2 cup sour cream2 tablespoons flour1 beef chuck pot roast
Cook bacon until crisp. Drain. Reserve drippings in pan.
Trim fat from roast. Brown in Dutch oven on all sides in drippings. (You may need to cut in half to fit in pot.) Transfer to slow cooker. Add onion, 1/4 cup of water and rest of above ingredients. Cover and cook on LOW for 8 to 10 hours.
Remove roast, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Serve.
Per Serving: 71 Cal (64% from Fat, 10% from Protein, 26% from Carb); 2 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 29 mg Calcium; 0 mg Iron; 438 mg Sodium; 10 mg Cholesterol
