Dilled Pot Roast

1-2 to 2.5 lb. Cates beef chuck roast
2 Tbsp. cooking oil
1/2 cup water
1 Tbsp snipped fresh dillweed or 1 tsp dried dillweed
1 tsp salt
1/2 tsp pepper
1/2 cup plain yogurt
2 Tbsp flour
3 cup hot cooked noodles

In large skillet brown roast in hot oil. Place roast in crockpot, cutting to fit if necessary. Add water. Sprinkle roast with 2 tsps of fresh dillweed or 3/4 tsp of dried dillweed, salt and pepper. Cover and cook on high heat setting for 5-6 hours or low heat setting for 10-12 hours, until meat is tender. Remove roast from cooker and shred meat, skim fat. Reserve 1 cup of the juices. Meanwhile, in a small saucepan stir together yogurt and flour until well combined. Stir in 1 cup reserved cooking juices and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. Makes 6-8 servings.

From the kitchen of Laura Schiltz, Madison, WI