Swedish Pot Roast Food

SWEDISH POT ROAST

Steps:

• Combine cinnamon, nutmeg, ginger, salt and pepper. Rub into all sides of roast. Heat Dutch oven or pressure cooker/InstantPot pot (if using one of these), pour in the cooking oil and brown the roast on all sides.
• To the pot, add sliced onions, garlic and brown sugar dissolved in the vinegar or wine, water and bay leaves.
• If using Dutch Oven: place lid over Dutch Oven, and roast in 250F oven for 6-6 1/2 hours until meat literally falls apart when you lift it from the Dutch Oven.
• If using Pressure Cooker or Instant Pot: Close and lock Pressure Cooker. Heat until Pressure Regulator begins rocking slowly. After 40 minutes of rocking, turn off heat and let pressure drop of its own accord. For Instant Pot, set at High Pressure for 45 minutes. After cooking, let pressure drop naturally before opening and serving.
• If using Crock Pot, Cook roast and all ingredients on High for 3-4 hours or Low for 8-9 hours.
• Serve roast with roasted potatoes and carrots, along with sauce from the meat.

SWEDISH POT ROAST

Steps:

• Preheat your oven to 325 degrees.
• Season the chuck roast with Kosher salt, and pepper.
• Add chuck roast to a large dutch oven on high heat and brown, deeply, for 4-5 minutes on each side.
• Add onions and cook, stirring occasionally until translucent, about 3-4 minutes.
• Add carrots, potatoes, brown sugar, beef broth, red wine, cinnamon, nutmeg, and ginger, and cook for 3 - 3 1/2 hours.
• If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.

SWEDISH POT ROAST

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.

SWEDISH POT ROAST

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.

SWEDISH POT ROAST

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.).

SWEDISH BEEF ROAST

Steps:

• Melt butter in a heavy kettle or deep frying pan.
• Add beef roast and brown well on all sides.
• Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water.
• Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender.
• Serve roast with the pan juice.
• (The pan juice may be thickened for gravy-- One-half cup of cream added makes a delicious gravy).

SLOTTSSTEK (SWEDISH ROYAL POT ROAST)

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.