Dilled Pot Roast

Ingredients

• 1 2-2 12 lb boneless beef chuck roast
• 2 Tbsp cooking oil
• 12 c water
• 1 Tbsp snipped fresh dill weed or 1 tsp dried dill weed
• 1 tsp coarse salt kosher or 34 tsp regular salt
• 12 tsp pepper
• 12 c plain yogurt
• 2 Tbsp all purpose flour
• 3 c hot cooked noodles

Directions

1. In a large skillet brown roast in hot oil Place roast in a 3 12 to 4 qt electric crockery cooker cutting if necessary to fit Add the water to cooker Sprinkle roast with 2 tsp of the fresh dill weed or 34 tsp dried dill weed 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 Remove roast from cooker reserving liquid cover roast and keep warm Measure liquid from cooker skim fat Reserve 1 c of the juices Meanwhile in a small saucepan stir together yogurt and flour until well combined Stir in the 1 c reserved cooking liquid and remaining dill weed Cook and stir until thickened and bubbly Cook and stir 1 minutes more Serve meat with sauce and noodles Makes 6 to 8 servings