Dilled Pot Roast
Dilled Pot Roast is an moderately easy dinner. Made with 1 (2-2 1/2 lb.) boneless beef chuck roast, 2 tbsp. cooking oil, 1/2 c. water, 1 tbsp. snipped fresh dill weed or 1 tsp. dried dill weed and 1 tsp. coarse salt (kosher) or 3/4 tsp. regular salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In a large skillet, brown roast in hot oil.
Place roast in a 3 1/2 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 3/4 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.
π· Perfect Pairings
Complete your meal with these
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