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Swedish Pot Roast

  Chuck roast/Rump roast 4 Pound
  Salt 1 Teaspoon
  Allspice 1 Teaspoon
  Safflower oil 3 Teaspoon
  Onions 2 Medium, sliced
  Anchovy paste 1 Teaspoon
  Bay leaves 2
  Vinegar 2 Teaspoon
  Molasses 2 Teaspoon
  Brown rice flour 4 Teaspoon
  Water 1⁄2 Cup (8 tbs)

Rub roast on all sides with salt and allspice.
Brown on all sides in oil.
Halfway through, add onions.
Stir in anchovy paste, bay leaves, vinegar, and molasses.
Reduce heat, cover, and simmer until meat is tender, 2-2 1/2 hours.
Remove meat to a warm platter.
Blend flour into the 1/2 cup water to make a paste.
Stir into pan juices and cook until slightly thickened.
Serve with roast.
Variations: If you can use corn, you can substitute 2 tsp cornstarch for the flour.
if you can use milk, you can use 1 c.
sour cream or yogurt instead of water.
if you can use wheat and gluten, you can use whole wheat flour instead of brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2901 Calories from Fat 896

% Daily Value*

Total Fat 100 g153.8%

Saturated Fat 35.2 g176%

Trans Fat 0 g

Cholesterol 981.6 mg327.2%

Sodium 3367.4 mg140.3%

Total Carbohydrates 72 g23.8%

Dietary Fiber 9.5 g38.1%

Sugars 23.2 g

Protein 408 g816.7%

Vitamin A 3.3% Vitamin C 55.6%

Calcium 50.3% Iron 224.2%

*Based on a 2000 Calorie diet

Swedish Pot Roast Recipe