Dilled Pot Roast with Noodles

Dilled Pot Roast with Noodles
Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins


  • 1 2.5-3 pound boneless beef chuck pot roast

  • 1 tablespoon cooking oil

  • ½ cup water

  • 1 tablespoon snipped fresh dill or 1 tsp. dried dill weed

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

  • ½ cup plain low-fat yogurt

  • 2 tablespoon all-purpose flour

  • 4 cup 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 (per serving)

313 Calories
8g Fat
22g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 313
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 111mg 37%
Sodium 185mg 8%
Total Carbohydrate 22g 8%
Total Sugars 2g
Protein 35g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles