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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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