Pot Roast with Dill

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 10 hrs to 12 hrs Low or High 5 to 6 hours

Pot Roast with Dill

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Directions

  1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain fat. Transfer meat to cooker; add water. Sprinkle roast with 2 teaspoons of fresh dillweed or 3/4 teaspoon of dried dillweed, the salt, and pepper.
  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 a serving plater, reserving juices; cover roast with foil to keep warm. Pour cooking juices into a large measuring cup; skim fat. Measure 1 cup reserved juices.
  3. For sauce, in a small saucepan stir together yogurt and flour. Stir in the 1 cup reserved cooking juices and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour some of the sauce over meat; pass remaining sauce. If desired, serve with pasta. Makes 6 servings.
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Nutrition Facts (Pot Roast with Dill)

  • Per serving:
  • 275 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 3 g monounsaturated fat ),
  • 113 mg chol. ,
  • 302 mg sodium ,
  • 3 g carb. ,
  • 1 g sugar ,
  • 42 g pro.
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