Swedish Beef Roast
Dive into the comforting embrace of Nordic cuisine with this Swedish Beef Roast, a tender and flavorful dish that transforms humble ingredients into a rich culinary masterpiece. Featuring a perfectly seared beef chuck roast slow-cooked to fork-tender perfection, this recipe is infused with the warm, aromatic essence of whole allspice and bay leaves. Lush vegetables like carrots and onions mingle with a creamy mustard-infused gravy, creating a sauce so delectable you'll want to savor every drop. This hearty roast, ideal for cozy family gatherings or special occasions, pairs beautifully with mashed potatoes or buttered noodles. With an irresistible balance of savory, tangy, and creamy flavors, this Swedish-inspired roast is a true celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 cloves garlic cloves
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 3 tbsp all-purpose flour
- 5 pods whole allspice
- 2 bay leaves
- 1 tsp ground black pepper
- 1.5 tsp salt
- 2 tbsp fresh parsley
Instructions
Pat the beef chuck roast dry with paper towels and generously season all sides with salt and ground black pepper.
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the olive oil and unsalted butter. Once the butter has melted and is starting to foam, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and finely dice the yellow onion. Peel the carrots and cut them into thick rounds. Mince the garlic cloves.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened. Add the carrots and garlic, cooking for another 2 minutes.
Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to deglaze the pot. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon.
Stir in the Dijon mustard, white vinegar, whole allspice, and bay leaves. Return the seared beef roast to the pot, nestling it into the liquid and vegetables.
Cover the pot with a lid and transfer it to an oven preheated to 325°F (160°C). Bake for 3-4 hours, turning the roast halfway through, until the beef is tender and easily shredded with a fork.
Once the roast is cooked, transfer it to a cutting board and let it rest for 10 minutes. In the meantime, strain the cooking liquid into a saucepan, discarding the solids.
Simmer the strained liquid over medium heat. Stir in the heavy cream and simmer for 5-7 minutes until the gravy thickens slightly. Adjust seasoning with additional salt and pepper, if needed.
Slice or shred the beef roast and serve it with the creamy gravy drizzled on top. Garnish with fresh parsley.
Optional: Serve with mashed potatoes or buttered noodles for a complete meal.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.6 g | 475% | |
| Saturated Fat | 159.6 g | 798% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 253.0 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 4031 mg | 86% | |
*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.
