Pot Roast Scandinavian Style
Take your taste buds on a journey to the Nordic countryside with this rich and flavorful Pot Roast Scandinavian Style. This hearty dish features a tender beef chuck roast braised to perfection in a savory broth infused with dry red wine, fragrant allspice, and a touch of ground cardamom. The addition of lingonberry preserves lends a subtle sweetness and tartness that balances the deep flavors of the meat and vegetables. A medley of onions, carrots, celery, and creamy potatoes ensures a comforting and complete meal that's ideal for cozy dinners or special gatherings. Cooked slowly in a Dutch oven, this pot roast offers melt-in-your-mouth beef with a sauce that's nothing short of luxurious. Serve it with an extra spoonful of lingonberry preserves for an authentic Scandinavian flair that will leave everyone at the table asking for seconds! Perfect for fans of Nordic cuisine, beef pot roast recipes, and hearty comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- 6 whole allspice berries
- 0.25 teaspoons ground cardamom
- 0.5 cup lingonberry preserves
- 4 medium potatoes, peeled and halved
Instructions
Season the beef chuck roast generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef until browned on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
Add the sliced onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the beef to the pot and add the bay leaf, allspice berries, and ground cardamom. Stir in the lingonberry preserves for a sweet and tangy flavor.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C). Cook for 3 hours.
After 3 hours, add the potatoes to the pot, nestling them into the liquid around the beef. Cover and continue cooking for an additional 1 hour, or until the beef and potatoes are fork-tender.
Remove the pot from the oven and let it rest for 10-15 minutes. Discard the bay leaf and allspice berries.
Serve the pot roast with the cooked vegetables and potatoes, spooning the rich, flavorful sauce over the top. Garnish with a dollop of lingonberry preserves, if desired.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7783 mg | 338% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 92.2 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 8877 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
