Dilled Pot Roast
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
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.
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.
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.
From Better Homes and Gardens
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