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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pot Roast with Dill

Source: dLife

Pot roast seasoned with fresh dill gives a distinguished flavor to this meat.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	306.4

Total Carbs	3.3 g

Dietary Fiber	0.1 g

Sugars	1.1 g

Total Fat	9.5 g

Saturated Fat	3.0 g

Unsaturated Fat	1.8 g

Potassium	729.5 mg

Protein	48.9 g

Sodium	340.1 mg

Dietary Exchanges 9.5 Fat, 4.9 Meat, 0.1 Milk, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Remove fat from meat. Cut meat to fit into 3 1/2- or 4-quart slow cooker.
Cook meat in large skillet with oil over medium heat until brown on all sides.
Drain off fat and place meat in cooker, add water and sprinkle meat with 2 teaspoons fresh dill, salt and pepper.
Cover and cook on low-heat for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat to serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
Pour cooking liquid into a glass measuring cupamd skim off fat.
Measure 1 cup cooking liquid and set aside (discard any remaining liquid).
In a small saucepan combine the yogurt and flour. Stir in the reserved 1 cup liquid and remaining dill. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 additional minute.
Pour some of the sauce over meat. Serve remaining sauce on the side.
Serve with hot cooked pasta (optional).