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

Creamy Dill Ranch Dressing

Prep Time: 10 mins

Total Time: 10 mins

Ingredients

• 1 small shallot(s), peeled
• 3/4 cup(s) cottage cheese, nonfat
• 1/4 cup(s) mayonnaise, reduced-fat
• 2 tablespoon buttermilk, powdered
• 2 tablespoon vinegar, white wine
• 1/4 cup(s) milk, fat-free
• 1 tablespoon dill weed, fresh, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black ground, freshly ground

Preparation

1. With the food processor running, add shallot through the feed tube and process until finely chopped.

2. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes.

3. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined. 

Nutritional Info (Per serving): 

Calories: 19, 

Saturated Fat: 0g, 

Sodium: 125mg, 

Dietary Fiber: 0g, 

Total Fat: 1g, 

Carbs: 2g, 

Cholesterol: 1mg, 

Protein: 2g