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Dilled Pot Roast and Pasta - Crock Pot (Slow Cooker)

Dilled Pot Roast and Pasta - Crock Pot (Slow Cooker)

Calories 537 (26% from fat)
Fat 15.6 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 129 mg.
Sodium 184 mg.
Carb. 35 gram
Fiber 5 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 65 gram

Ingredients


3 lbs. beef, boneless chuck pot roast
(Weight AFTER fat is removed.)

1 Tbsp. canola oil

2 cups water

1 tsp. dried dill

1/2 tsp. pepper, black ground

1/4 tsp. salt

1 container (6 oz.) fat free greek yogurt, plain

4 Tbsp. whole wheat flour

12 oz whole wheat wide noodles
(We used Ronzoni Healthy Harvest Whole Wheat Pasta.)


1. Cut away the visible fat from the pot roast. With the fat cut away, you should have 3 lbs. of meat left. Then heat up a non-stick pan, add the oil and brown the roast on all sides.

2. Move the roast and add the water to a 4-5 quart crock pot. Sprinkle the top of the roast with 3/4 teaspoon of the dill, all the pepper and all the salt. Cover and cook on high for 6-7 hours (or low for 10-12 hours).

3. When roast is done, boil the noodles according to package instructions.

4. While the noodles are cooking, pour the juices from the roast into a small non-stick pot. Cook at medium heat, while whisking in the yogurt and flour with the roast juices. Then whisk in the reserved dill. Cook and stir until it gets thicker and bubbly.

5. Divide the pasta and meat into eight servings. Top each one with an equal portion of sauce.

Yield: 8 Servings


 

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