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    Dilled Pot Roast

    Source of Recipe


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    List of Ingredients

    1 2- to 2-1/2-pound boneless beef chuck pot roast
    2 tablespoons cooking oil
    1/2 cup water
    1 teaspoon dried dillweed
    1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
    1/2 teaspoon pepper
    1/2 cup plain yogurt
    2 tablespoons all-purpose flour
    3 cups hot cooked noodles


    1. If necessary, cut roast to fit into a 3-1/2- to 4-quart crockery cooker. In a large skillet brown roast on all sides in hot oil. Transfer to cooker. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.

    2. 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. Transfer roast to a serving platter, reserving juices; cover roast and keep warm. Pour cooking juices into a glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.

    3. For sauce, in a small saucepan stir together yogurt and flour until well combined. Stir in the 1 cup reserved cooking juices and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. Makes 6 to 8 servings.




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