[Use shoulder (or chuck) or leg (or round) roasts]
3-4 lb. roast
1/2 teaspoon salt
2 c water
4 slices bacon
1 bay leaf
4 carrots, quartered
1/8 teaspoon thyme
4 small rutabagas, quartered
1/8 teaspoon basil
6 small potatoes, quartered
1/4 teaspoon pepper
1 small onion, sliced
1/4 teaspoon celery salt
1/2 cup sour cream
(Use other vegetables, if desired)
Place roast, water, and seasonings in a heavy pan. Lay bacon strips on roast. Cover pan tightly. Simmer until nearly tender. Add vegetables and cook with the roast until all vegetables are tender. Add sour cream. Heat but do not boil. Serve immediately.
Serves 6 to 8.