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Swedish Pot Roast

Chef.at.Home's picture
Ingredients
  Beef chuck pot roast 4 Pound
  Salt 1 Teaspoon
  Whole cloves 4
  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
  Anchovy fillets 3
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Beef

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