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
| Butter/Margarine | 2 Tablespoon | |
| 4 to 5 lb. Boneless beef pot roast | ||
| 1 cup beef bouillon | ||
| Apple cider | 1/4 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| 3 Swedish anchovy fillets, drained and mashed (reserve 1 tablespoon anchovy liquid) | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 onions, cut in 1/4 in. slices | ||
| Allspice | 1/2 Teaspoon | |
| Whole peppercorns | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Water | 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
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.
Chef
