Ingredients

• 2-3 lb boneless beef chuck roast
• cooking oil
• 1/2 cup water
• 1 T fresh or 1 t dried dill
• 1 t salt
• 1/2 t pepper
• 1/2 cup sour cream or plain yogurt
• 2 T flour
• large bag of egg noodles

Instructions

• In a large skillet, brown roast in hot oil on all sides.
• Place the roast in a crock pot (cut to fit if needed)
• Add water to bottom of crockpot
• Sprinkle roast with 2 t fresh or 3/4 t dry dill (I don't measure, I just sprinkle the whole thing with a small amount of dill), salt, and pepper.
• Cover and cook on low for 10 hours (recipe says you can do high for 5-6 hours but I always just set it in the morning and let it cook all day)

• Remove roast from cooker, pour the liquid into a glass measuring cup, put roast back in cooker and unplug it to keep the roast warm.
• Measure out 1 cup of cooking liquid.  Try to remove as much oil from the top of the liquid as possible.  
• In a small saucepan, whisk sour cream (yogurt) and flour until well combined. Add 1 cup of cooking liquid and rest of dill. Cook and stir until thicken and bubbly.  Cook and stir 1 minute more.

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• Serve meat with sauce and egg noodles.