Dilled Pot Roast
By: Mark Holloway
Published: Tuesday, August 3, 2010 - 3:49pm

Ingredients




Dilled Pot Roast
Was looking for something for dinner later this week and ran across this
recipe from the Diabetic Living web site. Tried it tonight and it was fantastic. Great flavor, tender and lo
Dilled Pot Roast
8 SERVINGS: servings
22 CARB GRAMS PER SERVING:
Dilled Pot Roast
2 to 2 -½-pound boneless beef chuck pot roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dill weed
1 teaspoon Teaspoon coarse salt (kosher) or ¾ regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

Preparation

1 If necessary, cut roast to fit into a 3-1/2- to 4-quart crockery cooker. In a large skillet brown roast on all sides in hot oil. Transfer to cooker. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dill weed or 3/4 teaspoon of the dried dill weed, salt, and pepper. 2 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. 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 well combined. Stir in the 1 cup reserved cooking juices and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. Makes 6 to 8 servings. 4 Nutrition Facts Per Serving: 5 Servings: 6 to 8 servings 6 Calories 373 7 Total Fat (g) 12 8 Saturated Fat (g) 4 9 Cholesterol (mg) 136 10 Sodium (mg) 443 11 Carbohydrate (g) 22