Dilled Pot Roast Crock Pot

Source: better homes and gardens

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.

boneless beef chuck roast, cooking oil, water, dried dill, kosher salt, pepper, plain yogurt, all-purpose flour, cooked noodles