2 slices bacon
1 (3 pound) chuck roast
3/4 cup chopped onion
1/4 cup water
1 teaspoon salt
1 bay leaf
1/4 teaspoon ground cumin
1/8 teaspoon black pepper, freshly ground
1/2 cup sour cream
3 tablespoons flour
2 tablespoons fresh parsley, snipped
1/2 teaspoon Kitchen Bouquet
Hot cooked noodles

In a skillet, cook bacon until crisp; drain, reserving drippings. Crumble bacon; wrap and refrigerate.

Trim fat from roast; cut roast in half to fit into crockpot.

In skillet, brown meat in bacon drippings; drain. Place in crockpot.

Stir together onion, water, salt, bay leaf, cumin and pepper; pour over meat. Cover; cook on LOW heat setting for 8 to 10 hours.

Remove roast; discard bay leaf. Skim fat from liquid; pour liquid into a saucepan. Return roast to crockpot; cover.

Blend sour cream and flour; stir into hot liquid. Cook and stir until thickened; DO NOT BOIL. Stir in parsley and Kitchen Bouquet. Season to taste.

Serve meat garnished with bacon. Serve gravy over noodles.

Yield: 6 servings.

Per Serving: 549 Calories; 41g Fat (67.8% calories from fat); 38g Protein;6g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 515mg Sodium

Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat