Dilled Pot Roast

 Dinner Tonight: Used the slow cooker for Dill Pot Roast. Put it on early this morning ans ready by dinner. Had Cornbread ears as a side. It can be served with Noodles but chose not to, less carbs and calories.

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


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.

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