Swedish Pot Roast Recipe
Ingredients
| 1 3- to 4-pound beef chuck pot roast | ||
| Salt | 1 Teaspoon | |
| Whole Cloves | 4 | |
| Onions | 2 Medium, quartered | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Water | 1/3 Cup (16 tbs) | |
| Corn syrup | 1 Tablespoon | |
| 3 anchovy fillets | ||
| Cold water | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Trim excess fat from meat.
Sprinkle 1 teaspoon salt in Dutch oven; brown meat slowly on all sides in Dutch oven.
Stick cloves into onions.
Add to meat along with carrots, celery, the 1/3 cup water, corn syrup, and anchovies.
Cover and simmer till meat is tender, about 2 1/2 hours.
Transfer meat to serving platter; keep warm.
Skim fat from pan juices.
Blend the 1/4 cup cold water with flour; stir into juices.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper; pass with roast.
Sprinkle 1 teaspoon salt in Dutch oven; brown meat slowly on all sides in Dutch oven.
Stick cloves into onions.
Add to meat along with carrots, celery, the 1/3 cup water, corn syrup, and anchovies.
Cover and simmer till meat is tender, about 2 1/2 hours.
Transfer meat to serving platter; keep warm.
Skim fat from pan juices.
Blend the 1/4 cup cold water with flour; stir into juices.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper; pass with roast.
Chef
