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Thursday, June 15, 2017

Dilled Pot Roast

1 (2 to 2 1/2-pound) boneless beef chuck roast
2 tablespoons cooking oil
1/2 cup water
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

In a large skillet brown roast in hot oil. Place roast in a 3-1/2 
to 4-quart electric crockery cooker, cutting if necessary to fit. 
Add the water to cooker. Sprinkle roast with 2 teaspoons of the 
fresh dillweed or 3/4 teaspoon of the dried dillweed, 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 cup of the 
juices. 
Meanwhile, in a small saucepan stir together yogurt and flour 
until well combined. Stir in the 1 cup reserved cooking liquid and 
remaining dillweed. Cook and stir until thickened and bubbly. Cook 
and stir 1 minute more. Serve meat with sauce and noodles. 

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