Dilled Pot Roast (Crock Pot)
photo by Peter J
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
6-8
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
- 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.
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Reviews
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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 Recipe #132757. Made for Aussie Swap.
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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
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I made this for PAC, Fall 2008. The roast was so tender, we loved it. The sauce however, didn't thicken for me. I used low fat yogurt so that may have been the problem. Next time I make this I will throw some potatoes in because I love potatoes and dill. I was hoping to have enough leftovers for a pot pie but we ate to much of it. Thanks Sarah, this will go in my winter rotation.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan