DILL POT ROAST

Dilled Pot Roast

Prep Time: 20 mins

Cook Time: 5 h

Total Time: 5 h 20 mins

Ingredients

• 2 1/2 pounds beef, boneless chuck pot roast
• 1 tablespoon oil, cooking
• 1/2 cup(s) water
• 1 tablespoon dill, or 1 teaspoon dried dill
• 1/2 teaspoon pepper, black ground
• 1/4 teaspoon salt
• 1/2 cup(s) yogurt, low-fat plain
• 2 tablespoon flour, all-purpose
• 4 cup(s) noodles, hot cooked

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