Dilled Pot Roast   
Source: Better Homes and Gardens

Ingredients
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dill weed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

Directions
1. If necessary, cut roast to fit into a 3-1/2- to 4-quart crockery cooker. In a large skillet brown roast on all sides in hot oil. Transfer to cooker. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dill weed or 3/4 teaspoon of the dried dill weed, salt, and pepper.
2. 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. 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.
3. For sauce, in a small saucepan stir together yogurt and flour until well combined. Stir in the 1 cup reserved cooking juices and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. Makes 6 to 8 servings.

Nutritional Information
Nutritional facts per serving
calories: 373, total fat: 12g, saturated fat: 4g, cholesterol: 136mg, sodium: 443mg, carbohydrate: 22g, fiber: 2g, protein: 41g, vitamin A: 0%, vitamin C: 0%, calcium: 4%, iron: 33%