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Royal Pot Roast - A Traditional Swedish Recrip for "Slotsttek"

  • 10servings
  • 2minutes

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Source: scandinavianfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4-pound boneless chuck roast, rump roast, or brisket (venison also works beautifully, but you may then need to increase the simmering time by an hour or so)

  2. 1/2 tsp. kosher or sea salt

  3. 1/4 tsp. freshly ground black pepper

  4. 2 Tbsp. unsalted butter

  5. 1 large onion, finely diced

  6. 1 large stalk celery, finely diced

  7. 2 cups beef stock or bouillon

  8. 5 anchovy fillets, minced

  9. 5 white peppercorns

  10. 5 whole allspice

  11. 2 bay leaves

  12. 1 Tbsp. white vinegar

  13. 2 Tbsp. Swedish "Dark Syrup" (available at IKEA) or molasses

  14. 2 Tbsp. spelt, rye, or all-purpose flour

  15. 2 Tbsp. water

  16. 1 1/2 cups whipping cream

Instructions Jump to Ingredients ↑

  1. Rub the roast all over with salt and pepper. Melt butter in large pot or dutch oven over medium-high heat; brown roast well on all sides. Remove from pot.

  2. Place chopped onion and celery in pot and cook until opaque - 5 to 7 minutes. Stir in beef stock, minced anchovies, peppercorns, allspice, bay leaves, white vinegar, and dark syrup; return roast to pot and heat liquid to boiling. Reduce heat to medium-low, place lid on pot, and simmer until meat is tender, about 2 hours.

  3. Remove meat from pot to cutting board. Strain solids from the pan juices, add enough water to equal 3 cups, then return liquid to pot and increase heat to medium-high. Whisk together flour and water then add to gravy, stirring constantly until gravy thickens; stir in cream and heat until warm. Remove from heat and serve with sliced pot roast.

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