Swedish Pot Roast Recipe
I made this Swedish Pot Roast last weekend for a change, when some unexpected guests visited. It was a tremendous success. Try this wonderful Swedish Pot Roast recipe for yourself!
Ingredients
2 tablespoons butter or margarine
4 to 5 lb. Boneless beef pot roast
1 cup beef bouillon
1/4 cup apple cider
2 tablespoons molasses
3 Swedish anchovy fillets, drained and mashed (reserve 1 tablespoon anchovy liquid)
2 teaspoons salt
1/2 teaspoon pepper
2 onions, cut in 1/4 in. slices
1/2 teaspoon whole allspice
1/4 teaspoon whole peppercorns
2 bay leaves
1/2 cup water
3 tablespoons flour
1 cup cream
Directions
Heat butter in a Dutch oven or heavy saucepot and brown roast on all sides.
Add bouillon, cider, molasses, and anchovies; season meat with salt and pepper, cover with onions, and add allspice, peppercorns, and bay leaves.
Cover tightly and simmer gently, basting occasionally until meat is tender, about 3 1/2 hours.
Remove meat to a hot platter and keep warm while preparing gravy.
Strain the cooking liquid, pressing out as much of the liquid as possible; return to the Dutch oven.
Bring to boiling; stir in a blend of the water and flour.
Cook and stir 1 to 2 minutes.
Add cream gradually, stirring constantly, and heat thoroughly.
Stir in reserved anchovy liquid.
Add bouillon, cider, molasses, and anchovies; season meat with salt and pepper, cover with onions, and add allspice, peppercorns, and bay leaves.
Cover tightly and simmer gently, basting occasionally until meat is tender, about 3 1/2 hours.
Remove meat to a hot platter and keep warm while preparing gravy.
Strain the cooking liquid, pressing out as much of the liquid as possible; return to the Dutch oven.
Bring to boiling; stir in a blend of the water and flour.
Cook and stir 1 to 2 minutes.
Add cream gradually, stirring constantly, and heat thoroughly.
Stir in reserved anchovy liquid.
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