POT ROAST, SCANDINAVIAN STYLE
I found this on the web while looking for recipes from Scandinavia. It sounds so good! Serve with mashed potatoes and a vegetable.
Provided by -Sheri-
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 dry ingredients.
- Rub flour mixture over roast.
- Brown roast in oil.
- Discard any remaining oil.
- Add water and cinnamon stick to pot.
- Place fruit on roast.
- Cover tightly; cook at 325 for about 3 hours.
- During the last 20 minutes add orange juice.
- Roast is done when tender.
Nutrition Facts : Calories 909.3, Fat 60.4, SaturatedFat 23.1, Cholesterol 205.6, Sodium 767.8, Carbohydrate 32.4, Fiber 3.3, Sugar 3.5, Protein 57.7
SWEDISH POT ROAST
Make and share this Swedish Pot Roast recipe from Food.com.
Provided by kymgerberich
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the spices on all sides of the meat and brown. You may add oil, if necessary.
- Add onions, brown sugar, bay leaves, vinegar. Add water to cover the meat. Place veggies on top.
- Cook overnight on low in the crockpot.
Nutrition Facts : Calories 1003.2, Fat 45.2, SaturatedFat 18.3, Cholesterol 156.5, Sodium 229.5, Carbohydrate 100, Fiber 11.2, Sugar 36.5, Protein 49.8
SWEDISH POT ROAST
A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.
Provided by Khandi Howard
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
- Heat pressure cooker, add olive oil and brown meat well on all sides.
- Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
- Close.
- cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
- (This is my preferred method.).
SCANDINAVIAN POT ROAST
Steps:
- Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown sugar and seasonings. Cover tightly and bake for 2½ to 3 hours in a preheated 325℉ (160℃). oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves and skim fat from sauce. If you like, thicken the sauce by stirring in ½ cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour. Slice meat across the grain and serve with the sauce.
Nutrition Facts :
SPANISH-STYLE POT ROAST
Give Sunday's pot roast a Spanish-style twist with stuffed green olives.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
- Bake 2 to 2-1/2 hours or until meat is tender.
- Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
SWEDISH POT ROAST
Make and share this Swedish Pot Roast recipe from Food.com.
Provided by Sydney Mike
Categories Roast Beef
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rub beef roast with salt and pepper.
- In a large, heavy saucepan, heat olive oil; brown roast on all sides.
- Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
- Cover and cook over low heat for 2 hours or until meat is tender.
- Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
- Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
- Serve gravy with sliced pot roast.
Nutrition Facts : Calories 749.1, Fat 49, SaturatedFat 19.8, Cholesterol 256.3, Sodium 783.5, Carbohydrate 8.7, Fiber 0.7, Sugar 3.6, Protein 64.6
SLOTTSSTEK (SWEDISH ROYAL POT ROAST)
Make and share this Slottsstek (Swedish Royal Pot Roast) recipe from Food.com.
Provided by Lavender Lynn
Categories Roast Beef
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Rub meat with salt, allspice and pepper.
- Saute in butter until brown on all sides.
- Pour in brandy and ignite.
- Add beef broth, onions, bay leaves, vinegar and molasses.
- Stir well, cover, and simmer for 2 hours.
- Slice beef, sprinkle with parsley, and serve.
PRESSURE-COOKER BLOODY MARY POT ROAST
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.
Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
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