Recipe Tip:
Cook 5 to 6 hours (high), or 10 to 12 hours (low). Preparation
1. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet, brown roast on all sides in hot oil. Transfer roast to slow cooker; add the water to slow cooker. Sprinkle roast with 2 teaspoons of the fresh dill or 3/4 teaspoon of the dried dill, the 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 roast to a serving platter, reserving juices; cover roast and keep warm. Pour cooking juices into a glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.
3. For sauce, in a small saucepan, stir together yogurt and flour until combined. Stir in the 1 cup reserved cooking juices and remaining 1 teaspoon fresh dill or 1/4 teaspoon dried dill. Cook and stir over low to medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with meat and noodles.
Nutritional Info (Per serving):
Calories: 313,
Saturated Fat: 2g,
Sodium: 185mg,
Dietary Fiber: 1g,
Total Fat: 8g,
Carbs: 22g,
Sugars: 2g,
Cholesterol: 111mg,
Protein: 35g
Exchanges:
Starch: 1.5,
Lean Meat: 4.5,
Fat: 1
Carb Choices: 1.5
