Dilled Pot Roast (Crock Pot) - cooking recipe

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

Preparation

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.