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Sour Creamed Pot Roast
Yield: 6 servings
2
3
1
1
1
1
1
1
2
1
slices bacon, diced
/4 cup onion, chopped
/4 cup water
teaspoon salt
/4 teaspoon cumin
/4 teaspoon pepper
bay leaf
/2 cup sour cream
tablespoons flour
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
Sour Creamed Pot Roast
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