Dilled Pot Roast (Crock Pot)

1. 1

   If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.

2. 2

   In a large skillet brown roast on all sides in hot oil.

3. 3

   Transfer to cooker.

4. 4

   Add the water to cooker.

5. 5

   Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.

6. 6

   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.

7. 7

   Transfer roast to a serving platter, reserving juices; cover roast and keep warm.

8. 8

   Pour cooking juices into a glass measuring cup; skim off fat.

9. 9

   Measure 1 cup of the reserved juices.

10. 10

    For sauce, in a small saucepan stir together yogurt and flour until well combined.

11. 11

    Stir in the 1 cup reserved cooking juices and remaining dillweed.

12. 12

    Cook and stir until thickened and bubbly.

13. 13

    Cook and stir 1 minute more.

14. 14

    Serve meat with sauce and noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.