Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
If necessary, cut roast to fit into a 3-1/2- to 4-quart slow cooker. Heat oil in a large skillet; brown roast on all sides. Transfer to slow cooker. Add the water. Sprinkle roast with 3/4 teaspoon dill, salt and pepper.
Cover and cook on High for 5 to 6 hours or on Low 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.
For sauce, stir together yogurt and flourin a small saucepa n until well combined. Stir in the 1 cup reserved cooking juices and remaining 1/4 teaspoon dill. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles.