Dilled Pot Roast (Crock Pot)

Directions

1. 1
   If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
2. 2
   In a large skillet brown roast on all sides in hot oil.
3. 3
   Transfer to cooker.
4. 4
   Add the water to cooker.
5. 5
   Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
6. 6
   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.
7. 7
   Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
8. 8
   Pour cooking juices into a glass measuring cup; skim off fat.
9. 9
   Measure 1 cup of the reserved juices.
10. 10
    For sauce, in a small saucepan stir together yogurt and flour until well combined.
11. 11
    Stir in the 1 cup reserved cooking juices and remaining dillweed.
12. 12
    Cook and stir until thickened and bubbly.
13. 13
    Cook and stir 1 minute more.
14. 14
    Serve meat with sauce and noodles.