Dilled Pot Roast


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Simple seasonings like dill and yogurt make this a delicious meat dish without being too heavy.

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Serving Size / Yield

6-7 servings


  • 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

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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.

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