Name: Swedish Pot Roast with Vegetables
Ingredients: 2 ts Salt; 1 ts Ground allspice; 1/2 ts Freshly ground black pepper; 4 lb Boned beef bottom round roast; 1/2 Stick unsalted butter; 2 tb Vegetable oil; 2 Onions; halved and sliced thin; 2 tb Molasses; 2 tb Cider vinegar; 2 tb Brandy; 1 ts Anchovy paste; 1 1/2 c Beef broth; 1 c Water; 1 Bay leaf; 1 lb Carrots; peeled and halved lengthwise, and cut into 1/2-inch thick slice; 1 1/4 lb Pearl onions; peeled; 4 c Shiitake mushroom caps; 1 1/2 c Button mushrooms; quartered; 1 1/2 c Cremini mushrooms; quartered; 2 tb Flour; 1/4 c Heavy cream; 3 tb Finely chopped fresh parsley leaves

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Swedish	Cooking liv, Import	1	Servings

INGREDIENTS

2	ts	Salt
1	ts	Ground allspice
1/2	ts	Freshly ground black pepper
4	lb	Boned beef bottom round roast
1/2		Stick unsalted butter
2	tb	Vegetable oil
2		Onions; halved and sliced thin
2	tb	Molasses
2	tb	Cider vinegar
2	tb	Brandy
1	ts	Anchovy paste
1 1/2	c	Beef broth
1	c	Water
1		Bay leaf
1	lb	Carrots; peeled and halved lengthwise, and cut into 1/2-inch thick slice
1 1/4	lb	Pearl onions; peeled
4	c	Shiitake mushroom caps
1 1/2	c	Button mushrooms; quartered
1 1/2	c	Cremini mushrooms; quartered
2	tb	Flour
1/4	c	Heavy cream
3	tb	Finely chopped fresh parsley leaves

INSTRUCTIONS

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"
<jfreeman@comteck.com> on Feb 7, 1998

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