Swedish Style Pot Roast Food

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-STYLE POT ROAST

Steps:

• Place meat on a sheet of waxed paper. Rub surfaces with a mixture of allspice, salt and pepper.In a pressure cooker over medium-high heat, brown meat well on one side in oil. Turn over. Add onions. In a medium bowl, stir together water, red wine or vinegar, brown sugar and garlic until brown sugar is dissolved. Pour over meat. Tuck bay leaves into liquid. Secure lid on pressure cooker according to manufacturer's directions. Cook over high heat until pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion (15 pounds of pressure). Cook for 35 minutes.* Remove from heat and let pressure drop of its own accord, about 5 minutes.Transfer meat to a platter cover and keep warm. Skim fat from pan juices. Measure 21/4 cups pan juices with onions and return to cooker. Over medium heat, bring to a boil. In a small bowl, stir water and flour until smooth. Stir into pan juices. Cook and stir for 2 to 3 minutes or until thickened. Remove cooker from heat, stir in sour cream until uniform. Taste for additional salt and pepper.To serve, carve meat. Serve gravy separately with potatoes.

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.