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  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

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

Main Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3622 Calories from Fat 1761

% Daily Value*

Total Fat 195 g300.7%

Saturated Fat 40.8 g204.1%

Trans Fat 0 g

Cholesterol 1618.4 mg539.5%

Sodium 4532.5 mg188.9%

Total Carbohydrates 88 g29.4%

Dietary Fiber 12.8 g51.3%

Sugars 28.8 g

Protein 518 g1035.2%

Vitamin A 433.2% Vitamin C 68.1%

Calcium 23.6% Iron 16.3%

*Based on a 2000 Calorie diet


Swedish Pot Roast Recipe