Dilled Pot Roast (Crock Pot)

• 2 - 2 1/2 lbs boneless beef chuck roast
• 2 tablespoons cooking oil
• 1/2 cup water
• 1 teaspoon dried dill
• 1 teaspoon coarse kosher salt or 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup plain yogurt
• 1 tablespoon all-purpose flour
• 3 cups hot cooked noodles

1. If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
2. In a large skillet brown roast on all sides in hot oil.
3. Transfer to cooker.
4. Add the water to cooker.
5. Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
6. 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.
7. Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
8. Pour cooking juices into a glass measuring cup; skim off fat.
9. Measure 1 cup of the reserved juices.
10. For sauce, in a small saucepan stir together yogurt and flour until well combined.
11. Stir in the 1 cup reserved cooking juices and remaining dillweed.
12. Cook and stir until thickened and bubbly.
13. Cook and stir 1 minute more.
14. Serve meat with sauce and noodles.

boneless beef chuck roast, cooking oil, water, dill, coarse kosher salt, pepper, plain yogurt, flour, noodles

Taken from www.food.com/recipe/dilled-pot-roast-crock-pot-281084 (may not work)