Last night’s supper– so I may update with a photo of leftover dilled pot roast.
This is a slow cooker meal, served over noodles. It cooks for 11 hours. At about hour #2 you can begin to enjoy what you’ll be really enjoying later.
DILLED POT ROAST
2-2 ½ lb boneless beef chuck pot roast, cut to fit slow cooker (if necessary)
2 Tbsp oil
½ C water
1 Tbsp fresh dill weed, snipped, or 1 tsp dried, crumbled
¾ -1 tsp salt
½ tsp pepper
½ C plain yogurt or sour cream
2 Tbsp flour
3 C hot cooked noodles
Heat oil in a large skillet and brown pot roast on all sides. Place roast in a 3 ½ or 4 quart slow cooker with water. Sprinkle roast with 2 tsp fresh dill weed or ½ tsp dried, salt, and pepper. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 5-6 hours (or until meat is tender). Remove roast from slow cooker, cover, and keep warm, Skim fat from cooking juices and reserve 1 C. Combine yogurt or sour cream, and flour, in a saucepan, stirring well. Stir in reserved 1 C cooking juices and remaining dill weed. Cook, stirring, until thick and bubbly, and continue cooking 1 minute longer. Serve meat with sauce and noodles.