Dilled Pot Roast with Noodles

3 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 5 hrs (high) or 10 hours (low)
Rate me!

Dilled Pot Roast with Noodles
2 1/2 pound boneless beef chuck pot roast
tablespoon cooking oil
cup water
tablespoon snipped fresh dill or 1 tsp. dried dill weed
teaspoon ground black pepper
teaspoon salt
cup plain low-fat yogurt
tablespoons all-purpose flour
cups hot cooked noodles
  1. If necessary, cut meat to fit into 3 1/2- or 4-quart slow cooker. In large skillet, cook meat on all sides in hot oil until brown. Drain off fat. Transfer meat to slow cooker; add the water. Sprinkle rmeat with 2 teaspoons of the fresh dill or 3/4 teaspoon of the dried dill, pepper, and salt.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm. Pour cooking juices into glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.
  3. For sauce, in a small saucepan, combine yogurt and flour. Stir in reserved cooking juices and remaining fresh or dried dill. Cook and stir over low to medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve meat with noodles and sauce.
Nutrition Facts (Dilled Pot Roast with Noodles)
    Per serving:
  • 313 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 111 mg chol.,
  • 185 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: