In skillet cook bacon till crisp, drain, reserve drippings. Crumble bacon, wrap and refrigerate. Trim fat from roast. Brown roast in bacon drippings. Place in cooker. Stir together onion, salt, bay leaf, cumin, pepper & ¼ cup water. Pour over meat. Cover, cook on low heat for 8 to 10 hours. Remove roast, discard bay leaf. Skim fat from liquid. Pour liquid in saucepan. Return roast to cooker and 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. Serves 6.