pat's Recipe

Dilled Pot Roast with Noodles

Category: Crockpot Roasts

Ingredients
1 2 1/2- to 3-lb. boneless beef chuck pot roast
1 Tbsp. cooking oil
1/2 cup water
1 Tbsp. snipped fresh dill or 1 tsp. dried dill weed
1/2 tsp. ground black pepper
1/4 tsp. salt
1/2 cup plain low-fat yogurt
2 Tbsp. all-purpose flour
4 cups hot cooked noodles

Directions
1. If necessary, cut meat to fit into 3 1/2- or 4-quart slow cooker. In large skillet, cook meat on all sides in hot oil until brown. Drain off fat. Transfer meat to slow cooker; add the water. Sprinkle rmeat with 2 teaspoons of the fresh dill or 3/4 teaspoon of the dried dill, pepper, and salt.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm. Pour cooking juices into glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.

3. For sauce, in a small saucepan, combine yogurt and flour. Stir in reserved cooking juices and remaining fresh or dried dill. Cook and stir over low to medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat with noodles and sauce.
8 servings.