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Dilled Pot Roast

    1 (2 to 2 1/2-pound) boneless beef chuck roast
    2 tablespoons cooking oil
    1/2 cup water
    1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
    1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
    1/2 teaspoon pepper
    1/2 cup plain yogurt
    2 tablespoons all-purpose flour
    3 cups hot cooked noodles

  In a large skillet brown roast in hot oil. Place roast in a 3-1/2
 to 4-quart electric crockery cooker, cutting if necessary to fit.
 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.
 Remove roast from cooker, reserving liquid; cover roast and keep
 warm. Measure liquid from cooker; skim fat. Reserve 1 cup of the
 juices.

  Meanwhile, in a small saucepan stir together yogurt and flour
 until well combined. Stir in the 1 cup reserved cooking liquid and
 remaining dillweed. Cook and stir until thickened and bubbly. Cook
 and stir 1 minute more. Serve meat with sauce and noodles.