Swedish pot roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 1 | teaspoon | Allspice, gorund |
| ½ | teaspoon | Pepper |
| 3 | pounds | Roast, chuck or arm |
| 3 | tablespoons | Butter (or marg.); melted |
| 3 | tablespoons | Brandy |
| 2 | mediums | Onions; sliced |
| ⅓ | cup | Bouillon, beef; hot |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Molasses |
| 3 | Anchovy fillets; minced | |
| 2 | Bay leaves | |
| ¼ | cup | Flour, all-purpose |
| ½ | cup | Water |
Directions
Combine salt, allspice, and pepper; rub over surface of roast.
Brown roast on all sides in butter in a Dutch oven. Remove pan from heat; let stand 3 to 4 minutes or until pan drippings stop sizzling.
Pour brandy over roast, and carefully ignite. Allow flames to die down.
Place onion on top of roast. Combine remaining ingredients except flour and water; pour over roast. Return pan to heat; cover and simmer 2 hours or until roast is tender.
Remove roast to platter; reserve pan drippings. Combine flour and water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95