Swedish Pot Roast
|Chuck roast/Rump roast||4 Pound|
|Safflower oil||3 Teaspoon|
|Onions||2 Medium, sliced|
|Anchovy paste||1 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.