Swedish pot roast with vegetables

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Salt
1 teaspoon Ground allspice
½ teaspoon Freshly ground black pepper
4 pounds Boned beef bottom round
Roast
½ Stick unsalted butter
2 tablespoons Vegetable oil
2 Onions, halved and sliced
Thin
2 tablespoons Molasses
2 tablespoons Cider vinegar
2 tablespoons Brandy
1 teaspoon Anchovy paste
1½ cup Beef broth
1 cup Water
1 Bay leaf
1 pounds Carrots, peeled and halved
Lengthwise, and cut into inch thick
Slices
1¼ pounds Pearl onions, peeled
4 cups Shiitake mushroom caps
1½ cup Button mushrooms, quartered
1½ cup Cremini mushrooms,
Quartered
2 tablespoons Flour
¼ cup Heavy cream
3 tablespoons Finely chopped fresh parsley
Leaves

Directions

In a small bowl stir together salt, allspice, and pepper and rub all over meat.

In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over moderately high heat until foam subsides and brown meat on all sides.

With tongs transfer meat to a plate. In fat remaining in kettle cook onions, stirring frequently, until golden. Stir in molasses, vinegar, brandy, anchovy paste, broth, water, and bay leaf and bring to a boil. Add meat and simmer gently, covered, turning meat occasionally, 2½ hours. Stir in carrots, onions, and mushrooms and cook, covered, 30 minutes, or until vegetables are tender.

With a slotted spoon transfer roast and vegetables to a large plate and keep warm, covered. Boil braising liquid until reduced to about 2 cups and strain through a sieve into a bowl.

In same kettle melt remaining 2 tablespoons butter and whisk in flour. Cook roux over moderately low heat, whisking, 3 minutes and add strained liquid in a stream, whisking. Boil mixture, whisking 1 minute, or until smooth and thickened slightly. Add cream and salt and pepper to taste and keep sauce warm. Cut roast into ½-inch thick slices and arrange on a platter. Spread vegetables around roast and sprinkle with parsley. Serve sauce on side.

Yield: 6 to 8 servings

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(Recipe courtesy of Gourmet Magazine)

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