Dilled Pot Roast (crock Pot)

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 2 -2 1/2 lbs boneless beef chuck roast
• 2 tablespoons cooking oil
• 1/2 cup water
• 1 teaspoon dried dill
• 1 teaspoon coarse kosher salt or 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup plain yogurt
• 1 tablespoon all-purpose flour
• 3 cups hot cooked noodles

Recipe

• 1 if necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• 2 in a large skillet brown roast on all sides in hot oil.
• 3 transfer to cooker.
• 4 add the water to cooker.
• 5 sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• 6 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.
• 7 transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• 8 pour cooking juices into a glass measuring cup; skim off fat.
• 9 measure 1 cup of the reserved juices.
• 10 for sauce, in a small saucepan stir together yogurt and flour until well combined.
• 11 stir in the 1 cup reserved cooking juices and remaining dillweed.
• 12 cook and stir until thickened and bubbly.
• 13 cook and stir 1 minute more.
• 14 serve meat with sauce and noodles.