Swedish Pot Roast
|Boneless beef pot roast||5 Pound|
|Beef bouillon||1 Cup (16 tbs)|
|Apple cider||1⁄4 Cup (4 tbs)|
|Swedish anchovy fillets||3 , drained and mashed (Reserve 1 Tablespoon Anchovy Liquid)|
|Onions||2 , cut in 1/4 inch slices|
|Whole peppercorns||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cream||1 Cup (16 tbs)|
Heat butter in a Dutch oven or heavy saucepot and brown roast on all sides.
Add bouillon, cider, molasses, and anchovies; season meat with salt and pepper, cover with onions, and add allspice, peppercorns, and bay leaves.
Cover tightly and simmer gently, basting occasionally until meat is tender, about 3 1/2 hours.
Remove meat to a hot platter and keep warm while preparing gravy.
Strain the cooking liquid, pressing out as much of the liquid as possible; return to the Dutch oven.
Bring to boiling; stir in a blend of the water and flour.
Cook and stir 1 to 2 minutes.
Add cream gradually, stirring constantly, and heat thoroughly.
Stir in reserved anchovy liquid.