Dilled Pot Roast

Name: Dilled Pot Roast
Ingredients: 1 (2-2 1/2 lb.) boneless beef chuck roast; 2 Tbsp. cooking oil; 1/2 c. water; 1 Tbsp. snipped fresh dill weed or 1 tsp. dried dill weed; 1 tsp. coarse salt (kosher) or 3/4 tsp. regular salt; 1/2 tsp. pepper; 1/2 c. plain yogurt; 2 Tbsp. all purpose flour; 3 c. hot cooked noodles

9 ingredients

1 steps

Ingredients

1 (2-2 1/2 lb.) boneless beef chuck roast
2 Tbsp. cooking oil
1/2 c. water
1 Tbsp. snipped fresh dill weed or 1 tsp. dried dill weed
1 tsp. coarse salt (kosher) or 3/4 tsp. regular salt
1/2 tsp. pepper
1/2 c. plain yogurt
2 Tbsp. all purpose flour
3 c. hot cooked noodles

Directions

1

In a large skillet, brown roast in hot oil. Place roast in a 3 1/2 to 4 qt. electric crockery cooker, cutting if necessary to fit. Add the water to cooker. Sprinkle roast with 2 tsp. of the fresh dill weed or 3/4 tsp. dried dill weed, salt and pepper. Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender. Remove roast from cooker, reserving liquid; cover roast and keep warm. Measure liquid from cooker; skim fat. Reserve 1 c. of the juices. Meanwhile, in a small saucepan, stir together yogurt and flour until well combined. Stir in the 1 c. reserved cooking liquid and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minutes more. Serve meat with sauce and noodles. Makes 6 to 8 servings.