Swedish Pot Roast

Khandi Howard's Note:

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.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 3 lbs beef roast or 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

Directions:

1. Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
2. Heat pressure cooker, add olive oil and brown meat well on all sides.
3. Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
4. Close.
5. cover securely.
6. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
7. Let pressure drop of its own accord.
8. Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
9. (This is my preferred method.).

Reviews

[gobruijns]

Delicious! What a wonderful mix of flavors. I added potatoes and carrots an hour before it was done. My husband loved it but even more surprisingly, my non-meat loving kid ate her plate clean! Thanks. This will be going in my family faves.

[Tina and Dave]

Beautiful! The flavours permeated the meat so well - I can't remember enjoying beef as much as tonight! Thank you for a superb recipe!

[Lisa Gay]

I was a little wary of the spices used in this because I've never had them with beef. But wow! This was reaaly good. The next time I make it, I'll have to triple the recipe and freeze the leftovers. This one is a keeper! Thanx for sharing!