Swedish Pot Roast

This recipe comes from the 1973 cookbook, Scandinavian Cooking.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 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

Directions

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.