Ingredients

Instructions

  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.