Dilled Pot Roast (Crock Pot)

Recipe by Mom2Rose
READY IN: 6hrs 15mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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