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.
Calories 601 Calories from Fat 292
% Daily Value*
Total Fat 32 g49.8%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 268.3 mg89.4%
Sodium 646.8 mg26.9%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.1 g8.5%
Sugars 4.8 g
Protein 86 g171.8%
Vitamin A 72.2% Vitamin C 11.3%
Calcium 3.4% Iron 2.7%
*Based on a 2000 Calorie diet