Recipe of the Week

Dilled Pot Roast

By: Paula Melbern Weeks

2-2 ½ lbs. boneless beef chuck pot roast         

1 tsp. coarse salt

2 T. cooking oil                                                       

   ½ tsp. pepper

½ c. water                                                                   

½ c. plain yogurt

1 T. dried dill weed

3 T. flour

3 c. hot cooked noodles

In a large skillet, brown roast on all sides in hot oil. Transfer to crock pot. Add water to crock pot. Sprinkle roast with dill weed, salt, and pepper. Cook on low for 10-11 hours or high for 5-6 hours or until meat is tender. Transfer roast to a serving platter, reserving juices. Cover roast and keep warm. Measure 1 cup of reserved juice. For sauce, in a small saucepan stir together yogurt and flour until combined. Stir in the reserved juice and the remaining dill week. Cook and stir until thickened. Serve with meat and noodles. Serves 6-8.