Dilled Pot Roast (Crock Pot) |
|
 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
|
Source: Better Homes and Gardens 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 |
Directions:
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.
|
|