Swedish Style Pot Roast Recipes

SWEDISH POT ROAST

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.

SWISS POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables. , Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.

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-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.