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Swedish Pot Roast Recipe
|Beef chuck roast||4 Pound (1 Whole)|
|Onions||2 Medium, quartered|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Corn syrup||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Calories 601 Calories from Fat 292
% Daily Value*
Total Fat 32 g49.8%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 268.3 mg
Sodium 646.8 mg26.9%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.1 g8.5%
Sugars 4.8 g
Protein 86 g171.8%
Vitamin A 72.2% Vitamin C 11.3%
Calcium 3.4% Iron 2.7%
*Based on a 2000 Calorie diet
Sprinkle salt into skillet.
Brown the meat slowly on both sides. (Electric skillet 350°.)
Cover skillet; reduce heat (220°).
Stick cloves in onions.
Add to meat along with carrots, celery, 1/3 cup water, corn syrup, and anchovies.
Cover and simmer till meat is tender, about 2 1/2 hours.
Remove meat to heated platter; keep warm.
Skim excess fat from pan juices.
Blend flour with 1/4 cup water; stir into pan juices, mashing up the carrot and onion, if desired.
Cook and stir until thickened and bubbly.
Season with salt and pepper.
Serve with roast.