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, 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" on Feb 7, 1998