Swedish Pot Roast Recipe #372404
This recipe comes from the 1973 cookbook, Scandinavian Cooking.
by Sydney Mike
2¼ hours | 5 min prep
SERVES 6
- 4 lbs rump roast
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 1/4 cups beef bouillon
- 2 medium onions, chopped
- 4 anchovy fillets, chopped
- 1 bay leaf
- 5 peppercorns
- 8 allspice berries
- 2 tablespoons vinegar
- 1 tablespoon molasses
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- Rub beef roast with salt & pepper.
- In a large, heavy saucepan, heat oil, then brown roast on all sides.
- Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar & molasses, cover & cook over low heat for 2 hours or until meat is tender.
- Remove meat & strain pot liquid, discarding solids & returning the liquid to the saucepan.
- Stir flour & cream into the liquid, then cook, stirring constantly, until thickened.
- Serve gravy with sliced pot roast.
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5 stars