More Great Recipes: Main Dish

Dilled Pot Roast

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 - 2-1/2 lb. boneless beef chuck roast, trimmed
2 tbsp. vegetable oil
1/2 c. water
1 tbsp. snipped fresh dill
1 tsp. kosher salt
1/2 tsp. pepper
1/2 c. plain yogurt
2 tbsp. all-purpose flour
hot cooked noodles

In large skillet, brown roast in hot oil. Place roast in 4-quart electric crockery cooker, cutting to fit if necessary. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dill, 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 liquid and remaining dill. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste

Pairs Well With


This recipe brings back alot of memories. My mom used to make it in the colder months and we always looked forward to the tender, juicy roast with accompanying gravy. Leftovers would last for days. Because the crockpot does most of the work, this recipe is wonderfully easy to pull together.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart