Prep 15 mins
Cook 6 hrs
Source: Better Homes and Gardens
- 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
- 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.
I love cooking roasts in the crock pot. This was wonderful. I did add in some baby cut carrots and a sliced onion. When I measured the drippings there was exactly 1 cup. I used a brown rice thicker which was added to the liquid first and allowed to thicken. The heat was turned off and Greek yogurt was gently stirred in. It made a very nice sauce for the beef and gluten free pasta. The carrots and onion were served on the side along with Roasted Broccoli With Lemon. Made for Aussie Swap.
Yum! The beef was really tender as you'd expect in a slow cooker but we loved the sauce. Made all as directed other than I used Greek yoghurt and served with a few steamed vegies as well as the noodles and the sauce was great over everything.
Made this for dinner tonight and served the meat over egg noodles. Everyone gave the meat 5 stars (even though my cut of meat was very tough) because the flavor of the meat was WONDERFUL! However; the sauce got mixed reviews...my eldest DD and I loved it, where as my other two DDs didn't like the sauce at all. DS said the sauce was ok, and DH wouldn't try it just because it had dill in it. I never told him that the roast itself had dill. What he doesn't know won't hurt him. Thanks for sharing your recipe Sarah. Made and reviewed for the 30th AUS/NZ Recipe Swap