Swedish Pot Roast
|Beef chuck pot roast||4 Pound|
|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|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
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.