Yield: 6 servings

2 slices bacon, diced
3/4 cup onion, chopped
1/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons flour
1 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