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 dillweed or 3/4 teaspoon of the dried dillweed, 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.
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, in a small saucepan stir together yogurt and flour until well combined.
Stir in the 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	724.79 Kcal (3035 kJ)
Calories from fat	366.91 Kcal
		% Daily Value*
Total Fat	40.77g	63%
Cholesterol	209.69mg	70%
Sodium	521.17mg	22%
Potassium	898.04mg	19%
Total Carbs	33.34g	11%
Sugars	1.53g	6%
Dietary Fiber	1.37g	5%
Protein	55.66g	111%
Vitamin C	0.4mg	1%
Iron	6.5mg	36%
Calcium	103.8mg	10%

Amount Per 100 g
Calories	162.56 Kcal (681 kJ)
Calories from fat	82.29 Kcal
		% Daily Value*
Total Fat	9.14g	63%
Cholesterol	47.03mg	70%
Sodium	116.89mg	22%
Potassium	201.41mg	19%
Total Carbs	7.48g	11%
Sugars	0.34g	6%
Dietary Fiber	0.31g	5%
Protein	12.48g	111%
Vitamin C	0.1mg	1%
Iron	1.5mg	36%
Calcium	23.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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