Dilled Pot Roast
Serving Size / Yield
- 2 lb. boneless beef chuck roast
- 2 Tbs. olive oil
- 1/2 C. water
- 1 Tbs. snipped fresh dill weed
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 C. plain yogurt
- 2 Tbs. all-purpose flour
- 3 C. hot cooked fettuccini noodles
In a large skillet brown roast in hot oil. Place roast in a 4-quart electric crockery cooker, cutting if necessary to fit. Add the water to cooker. Sprinkle roast with 2 tsp. of the fresh dillweed, salt, and pepper. Cover and cook on high heat setting for 5-6 hours or on low heat setting for 10-12 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 dillweed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles.