Dilled Pot Roast
["1 (2-2 1/2 lb.) boneless beef chuck roast", "2 Tbsp. cooking oil", "1/2 c. water", "1 Tbsp. snipped fresh dill weed or 1 tsp. dried dill weed", "1 tsp. coarse salt (kosher) or 3/4 tsp. regular salt", "1/2 tsp. pepper", "1/2 c. plain yogurt", "2 Tbsp. all purpose flour", "3 c. hot cooked noodles"]
["In a large skillet, brown roast in hot oil. Place roast in a 3 1/2 to 4 qt. electric crockery cooker, cutting if necessary to fit. Add the water to cooker. Sprinkle roast with 2 tsp. of the fresh dill weed or 3/4 tsp. dried dill weed, 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 c. of the juices. Meanwhile, in a small saucepan, stir together yogurt and flour until well combined. Stir in the 1 c. reserved cooking liquid and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minutes more. Serve meat with sauce and noodles. Makes 6 to 8 servings."]
["boneless beef chuck roast", "cooking oil", "water", "dill", "coarse salt", "pepper", "plain yogurt", "flour", "noodles"]