Swedish Pot Roast
|Beef chuck roast||4 Pound (1 Whole)|
|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|
|All purpose flour||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Trim excess fat from roast.
Sprinkle salt into skillet.
Brown the meat slowly on both sides. (Electric skillet 350°.)
Cover skillet; reduce heat (220°).
Stick cloves in onions.
Add to meat along with carrots, celery, 1/3 cup water, corn syrup, and anchovies.
Cover and simmer till meat is tender, about 2 1/2 hours.
Remove meat to heated platter; keep warm.
Skim excess fat from pan juices.
Blend flour with 1/4 cup water; stir into pan juices, mashing up the carrot and onion, if desired.
Cook and stir until thickened and bubbly.
Season with salt and pepper.
Serve with roast.