Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This recipe comes from the 1973 cookbook, Scandinavian Cooking.

Ingredients Nutrition


  1. Rub beef roast with salt and pepper.
  2. In a large, heavy saucepan, heat olive oil; brown roast on all sides.
  3. Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
  4. Cover and cook over low heat for 2 hours or until meat is tender.
  5. Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
  6. Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
  7. Serve gravy with sliced pot roast.
Most Helpful

Delicious combination of flavors! I used EVERY ingredient listed in half proportions, as my roast was just over 2 pounds. My family was afraid of the anchovies, as was I, but all the flavors blended quite well for a new & different pot roast. We loved the gravy! Thanks for posting, Papa! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes.

**Tinkerbell** June 07, 2010

Delicious pot roast. The gravy is very flavorful; I was eating it with a spoon! I did not have molasses so I substituted honey. Really good served with mashed potatoes, peas, carrots, Cole slaw, and fresh Italian bread slices. For the Cole slaw, I used a portion of bagged Cole slaw, available in the supermarket, and set aside the rest of it to make fried cabbage or cabbage soup. I set aside some cooked meat for sandwiches, and am making a shepherds pie with leftover mashed potatoes on top today.

foodtvfan May 06, 2011