Slottsstek Swedish Royal Pot Roast
Elevate your dinner table with the regal flavors of Slottsstek, a traditional Swedish royal pot roast that's as comforting as it is sophisticated. This dish features a tender beef roast, lovingly braised with aromatic spices like bay leaves, cloves, and allspice, alongside a medley of caramelized vegetables. The slow-cooking method ensures melt-in-your-mouth perfection, while a luscious cream-based gravy adds an indulgent finish. Served with boiled potatoes and a dollop of tangy lingonberry jam, this classic Scandinavian dish strikes the perfect balance of savory and sweet. Ideal for cozy family dinners or special occasions, this slow-simmered masterpiece is both elegant and satisfying.
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Recipe Information
Ingredients
- 1.5 kg Beef roast (such as chuck or rump)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- 1 piece Yellow onion (large, sliced)
- 1 piece Carrot (sliced into thick rounds)
- 1 piece Celery stalk (sliced into chunks)
- 2 piece Bay leaves
- 5 piece Allspice berries
- 2 piece Cloves
- 500 ml Water
- 250 ml Beef or vegetable stock
- 200 ml Heavy cream
- 1 tbsp All-purpose flour
- 1 tbsp White vinegar
- 1 tbsp Fresh parsley (for garnish, optional)
- 4 piece Potatoes (boiled, for serving)
- 150 g Lingonberry jam (for serving)
Instructions
Season the beef roast generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the butter and vegetable oil over medium-high heat. Sear the beef roast until it is browned on all sides. Remove from the pot and set aside.
Reduce heat to medium and add the sliced onion, carrot, and celery to the pot. Cook them until softened and slightly caramelized, about 5 minutes.
Return the beef roast to the pot. Add the bay leaves, allspice berries, and cloves. Pour in the water and beef or vegetable stock; the liquid should come about halfway up the sides of the roast.
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a lid and let simmer for 2 to 2.5 hours, occasionally basting the roast with the cooking liquid.
When the roast is tender and cooked through, remove it from the pot and cover with foil to rest. Strain the cooking liquid into a bowl, discarding the solids, and return the liquid to the pot.
In a small bowl, whisk the heavy cream with the all-purpose flour until smooth. Slowly whisk this mixture into the cooking liquid in the pot. Add the white vinegar and cook over medium heat for 5-10 minutes until the gravy thickens. Adjust seasoning with salt and pepper if needed.
Slice the beef roast into thick slices and serve with boiled potatoes, lingonberry jam, and the creamy gravy. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
6476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.3 g | 543% | |
| Saturated Fat | 178.7 g | 893% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1589 mg | 530% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 92.3 g | ||
| Protein | 406.1 g | 812% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 471 mg | 36% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 8085 mg | 172% | |
*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.
