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.