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Swedish Pot Roast

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Ingredients
  Beef chuck roast 4 Pound (1 Whole)
  Salt 1 Teaspoon
  Whole cloves 4
  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
  Anchovy fillets 3
  All purpose flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Interest: 
Holiday, Gourmet
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
150 Minutes
Ready In: 
155 Minutes
Servings: 
6

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