Try this Swedish Pot Roast with Vegetables recipe, or contribute your own.
Suggest a better descriptionIn 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, 2 1/2 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 1/2-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 NOTES : Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9044 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (6947g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1270 | ||
Calories from Fat: 911 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.2g | 135 % | |
Saturated Fat 42.1g | 211 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 169mg | 52 % | |
Sodium 9727.9mg | 335 % | |
Potassium 2244.1mg | 59 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 42.3g | ||
Protein 40.1g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1270
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