Swedish Pot Roast With Vegetables

This classic Swedish pot roast transforms a humble cut of beef into a tender, flavorful centerpiece. The bottom round is seasoned with warm allspice and black pepper, then seared to lock in juices before being slow-braised in a savory broth of beef stock, brandy, and anchovy paste. As it simmers for hours, the meat becomes fork-tender and absorbs the deep, savory notes of the braising liquid. The dish is elevated with a medley of earthy mushrooms, sweet pearl onions, and carrots, all served alongside a luxurious cream-thickened gravy.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Scandinavian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1136.6

Description

This classic Swedish pot roast transforms a humble cut of beef into a tender, flavorful centerpiece. The bottom round is seasoned with warm allspice and black pepper, then seared to lock in juices before being slow-braised in a savory broth of beef stock, brandy, and anchovy paste. As it simmers for hours, the meat becomes fork-tender and absorbs the deep, savory notes of the braising liquid. The dish is elevated with a medley of earthy mushrooms, sweet pearl onions, and carrots, all served alongside a luxurious cream-thickened gravy.

Ingredients

Salt
Ground allspice
Freshly ground black pepper
Boned beef bottom round
Unsalted butter
Vegetable oil
Onions, halved and sliced thin
Molasses
Cider vinegar
Brandy
Anchovy paste
Beef broth
Water
Bay leaf
Carrots, peeled and halved lengthwise, cut into 1/2-inch thick slices
Pearl onions, peeled
Shiitake mushroom caps
Button mushrooms, quartered
Cremini mushrooms, quartered
All-purpose flour
Heavy cream
Finely chopped fresh parsley leaves

Directions

1
In a small bowl, stir together the salt, ground allspice, and freshly ground black pepper.
2
Rub the spice mixture evenly all over the beef bottom round roast.
3
In a 6-quart heavy kettle or Dutch oven, heat 2 tablespoons of the butter and the vegetable oil over moderately high heat until the foam subsides.
4
Brown the seasoned meat on all sides, then transfer it to a plate using tongs.
5
In the fat remaining in the kettle, cook the sliced onions, stirring frequently, until they are golden brown.
6
Stir in the molasses, cider vinegar, brandy, anchovy paste, beef broth, water, and bay leaf. Bring the mixture to a boil.
7
Return the meat to the kettle, cover, and simmer gently, turning the meat occasionally, for 2 1/2 hours.
8
Stir in the carrots, pearl onions, shiitake caps, button mushrooms, and cremini mushrooms.
9
Cover and cook for 30 minutes, or until the vegetables are tender.
10
Using a slotted spoon, transfer the roast and vegetables to a large plate and cover to keep warm.
11
Boil the remaining braising liquid in the kettle until reduced to about 2 cups. Strain the liquid through a sieve into a bowl.
12
In the same kettle, melt the remaining 2 tablespoons of butter over moderately low heat and whisk in the flour.
13
Cook the roux, whisking constantly, for 3 minutes.
14
Gradually add the strained liquid in a stream, whisking continuously to prevent lumps.
15
Boil the sauce, whisking, for 1 minute, or until smooth and slightly thickened.
16
Stir in the heavy cream and season with additional salt and pepper to taste. Keep the sauce warm.
17
Cut the roast into 1/2-inch thick slices and arrange them on a serving platter.
18
Spread the vegetables around the roast and sprinkle with fresh parsley.
19
Serve the sauce on the side.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1136.6kcal

% Daily Value *
Total Fat 68.1g105%
Saturated Fat 27.2g136%
Cholesterol 354.1mg119%
Sodium 2450.0mg103%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 118.1g237%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/swedish-pot-roast-with-vegetables/