Dads Swedish Pot Roast Recipes

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SWEDISH POT ROAST



Swedish Pot Roast image

If you love Swedish meatballs, try this easy dutch oven Swedish pot roast recipe with creamy gravy. Serve over mashed potatoes for the ultimate comfort food.

Provided by Julie Clark

Categories     Main Dish

Time 3h45m

Number Of Ingredients 12

2 tablespoons butter
1 tablespoon dried parsley
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
1/2 teaspoon onion powder
1/4 teaspoon salt
2 1/2 pounds English shoulder roast
2 tablespoons beef juices ((from the cooked roast))
2 tablespoons all-purpose flour
2 teaspoon beef bouillon granules
1/8 teaspoon ground black pepper
2 cups milk

Steps:

  • Melt the butter in a skillet over medium heat.
  • While the butter is melting, mix together the parsley, pepper, nutmeg, onion powder and salt in a small bowl.
  • Rub the spice mix on all sides of the roast.
  • Once the skillet is hot, sear the roast, browning it lightly on all sides. (Set aside the skillet to prepare the gravy later.)
  • Preheat the oven to 300 degrees.
  • Place the roast in a 2 1/2 quart dutch oven and cover it. Bake the roast for 3 hours.
  • Heat the skillet to medium heat that you browned the roast in. Add two tablespoons of the juices from the roast.
  • Add in the flour, beef bouillon, and pepper, then mix well.
  • Add 1/2 cup of milk and whisk until smooth.
  • Add another 1/2 cup of milk and whisk until smooth. Then add the remaining milk and whisk until smooth.
  • Heat until the milk gravy is at a low boil, whisking constantly.
  • Cook for 5-7 minutes or until the gravy has thickened. It's important to note that it will thicken a little more as the gravy cools.
  • Serve the pot roast and gravy over mashed potatoes or noodles.

Nutrition Facts : Calories 326 kcal, Carbohydrate 4 g, Protein 29 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 359 mg, Sugar 3 g, ServingSize 1 serving

SWEDISH POT ROAST



Swedish Pot Roast image

Provided by Laura

Categories     Beef, Main Dish, Recipe

Yield 8

Number Of Ingredients 13

4 lb Chuck Roast
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Dried ginger
2 tsp. Salt
1/8 tsp. Pepper
4 Bay leaves
2 tbsp. Cooking oil, such as Canola or vegetable
2 Onions, sliced
1 Clove Garlic, minced
1/2 c Brown Sugar (dark or light ok)
1/2 c Vinegar or red wine (I used Red Wine Vinegar)
1/2 c Water or Beef Stock

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



Swedish Pot Roast image

Make and share this Swedish Pot Roast recipe from Food.com.

Provided by Sydney Mike

Categories     Roast Beef

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 14

4 lbs rump roast
1 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
1 1/4 cups beef bouillon
2 medium onions, chopped
4 anchovy fillets, chopped
1 bay leaf
5 peppercorns
8 allspice berries
2 tablespoons vinegar
1 tablespoon molasses
2 tablespoons all-purpose flour
1/2 cup heavy cream

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.

Nutrition Facts : Calories 749.1, Fat 49, SaturatedFat 19.8, Cholesterol 256.3, Sodium 783.5, Carbohydrate 8.7, Fiber 0.7, Sugar 3.6, Protein 64.6

SWEDISH POT ROAST



Swedish Pot Roast image

A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.

Provided by Khandi Howard

Categories     Roast Beef

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs chuck roast or 3 lbs beef brisket
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 onions, sliced
1 clove garlic, diced
1/2 cup brown sugar
1/2 cup red wine (or cider vinegar)
1 cup water
4 bay leaves

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



Swedish-Style Pot Roast image

Number Of Ingredients 16

1 boneless beef chuck (3 lb.)
1 teaspoon allspice ground
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 onions medium, sliced
1 cup water
1/2 cup red wine or red wine vinegar
1/3 cup brown sugar packed
1/4 teaspoon garlic instant minced
2 bay leaves large
1/3 cup water cold
3 tablespoons flour
1 cup sour cream
salt and pepper (optional)
Hot boiled or mashed potatoes

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.

Nutrition Facts : Nutritional Facts Serves

DAD'S SWEDISH POT ROAST



Dad's Swedish Pot Roast image

This was a special Sunday or birthday dinner dad used to fix. We all loved it but it took us years to get the recipe from him. I have tweaked it a bit, but it is still a yummy and simple mean that cooks over-night or while you are at work.

Provided by Janet Lovstrom @jlovs62

Categories     Beef

Number Of Ingredients 13

2-3 pound(s) chuck roast or beef brisket
1 teaspoon(s) nutmeg
1 teaspoon(s) cinnamon
1 teaspoon(s) allspice
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 large onions,,sliced or large dice
1/2 cup(s) brown sugar
1/2 cup(s) cider vinegar
4 - bay leaves
1 can(s) progresso french onion soup
6 medium potatoes, bite-sized chunks
6 - carrots, cut in bite-sized chunks

Steps:

  • Rub the spices on all sides of the meat and brown. You can brown in veg. oil or butter and oil. Transfer roast to large crock-pot.
  • Add onions, brown sugar, bay leaves, vinegar, and can of soup to pan the roast was browned in. Mix around and get all the goodies bits off bottom of pan and pour all over the roast in crock-pot.
  • Put carrots and potatoes on top of roast...then cover with lid.
  • Cook overnight on low in the crock-pot.

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