Pot Roast Recipes with Dill Chips

Dill Ingredients:

1¼ pound beef, chuck pot roast, boneless
2 cup noodles, cooked
¼ cup yoghurt, low fat
1 tablespoon all purpose flour
¼ cup water
½ teaspoon dill, dried or 1 teaspoon dill, fresh
1 teaspoon vegetable oil
¼ teaspoon black pepper, freshly ground
Salt to taste

Method:

1. Cook noodles as per the directions on the pack. Drain and leave aside covered.
2. Take a large skillet and heat oil. Brown the roast over medium heat on all the sides thoroughly. If you use a medium size slow cooker (3½ to 4 quart) then cut the beef roast into pieces that can easily fit the slow cooker. Transfer the browned roast in the slow cooker and add ¼ cup water in it. Stir in freshly ground black pepper, salt and ¼ teaspoon dried dill or ½ teaspoon fresh dill. Mix well and cover the cooker.
3. Cook on low flame setting for about 11 to 12 hours. If you prefer to use high heat setting then cook only for 5 to 6 hours and not longer. After the roast is done transfer it in a serving plate and reserve its juices. Pour the juices in a glass and skim off as much fat as possible. Measure 1 cup of the skimmed juice and leave aside. Cover the roast to keep it warm and prevent contamination.
4. For the sauce: Stir the yoghurt and flour together to get a smooth mixture. Take a small saucepan and transfer this yoghurt flour mixture in it. Stir in remaining ¼ teaspoon dried dill or ½ teaspoon fresh dill along with the reserved cup of juice. Over a low to medium flame cook till the liquid becomes thickened and bubbly. Stir and heat for one more minute and then transfer in a serving platter. Serve hot along with noodles and sauce.

Health tip:

• Preferably use only whole wheat noodles instead of white flour or refined noodles. Whole wheat or other whole grain noodles will have many more nutrients and fiber as compared to any other refined noodles.
• Choose lean cuts of meat, avoid red beef altogether. Also before cooking trim away all the fat layers from the beef to reduce the total fat content of the recipe.
• This recipe provides around 310 calories and 8 gm fat per serving. As it has milk product (yoghurt) also along with meat the protein content of this recipe is much higher, around 35 gm per serving.