Crock Pot Week - Dilled Pot Roast
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)
1/2 teaspoon pepper
1/2 Cup plain yogurt
2 Tablespoons all-purpose flour
3 Cups hot cooked noodles
1. 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.
2. 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.
3. 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.
Nutrition Facts Per Serving:
Servings: 6 to 8 servings
Calories 373; Total Fat (g) 12; Saturated Fat (g) 4; Cholesterol (mg) 136; Sodium (mg) 443; Carbohydrate (g) 22; Fiber (g) 2; Protein (g) 41; Vitamin A (DV%) 0;
Vitamin C (DV%) 0; Calcium (DV%) 4; Iron (DV%) 33