Scandinavian Pot Roast Dinner Recipe
What is chocolate in comparison to this Scandinavian Pot Roast Dinner recipe, when it comes to enhancing your mood? Enjoy this dish with your kin and friends and get back to me with all that they have said.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 11 ounce package mixed dried fruit
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1 clove garlic, minced
1 3 pound beef chuck pot roast
1/4 cup Burgundy
1/4 cup all purpose flour
Directions
In a slow electric crockery cooker place fruit, onion, carrot, garlic, and 1/2 cup cold water.
Trim excess fat from roast.
Cut roast in half and fit into cooker atop fruit mixture.
Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; pour Burgundy over roast.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Remove meat and fruit; pour liquid into bowl; reserve.
Return meat and fruit to cooker to keep warm.
Skim off excess fat from reserved liquid; add water to make 11/2 cups.
Pour into saucepan.
Blend 1/2 cup cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; top with fruit.
Pour some of gravy over; pass the remaining gravy.
Trim excess fat from roast.
Cut roast in half and fit into cooker atop fruit mixture.
Sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; pour Burgundy over roast.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Remove meat and fruit; pour liquid into bowl; reserve.
Return meat and fruit to cooker to keep warm.
Skim off excess fat from reserved liquid; add water to make 11/2 cups.
Pour into saucepan.
Blend 1/2 cup cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; top with fruit.
Pour some of gravy over; pass the remaining gravy.
