Swedish Pot Roast
Experience the comforting flavors of Sweden with this tender and flavorful Swedish Pot Roast. Featuring a slow-braised beef chuck roast seared to perfection and infused with a rich, creamy sauce seasoned with warming allspice, this dish is a delightful Nordic twist on a classic pot roast. Nestled alongside aromatic vegetables like carrots, celery, and onions, the roast becomes irresistibly succulent after a gentle three-hour bake in the oven. A splash of white vinegar adds a subtle tang, perfectly complementing the luxurious blend of beef broth and heavy cream. It's easy to prepare in one pot, making cleanup a breeze, and ideal for cozy family dinners or special occasions. Garnish with fresh parsley for a burst of color and flavor, and serve with mashed potatoes or crusty bread to soak up every drop of the luscious sauce. This hearty dish not only satisfies but brings Scandinavian charm to your table!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 3 medium carrots, peeled and cut into chunks
- 2 medium celery stalks, diced
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon white vinegar
- 1 teaspoon ground allspice
- 2 whole bay leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef chuck roast with salt and black pepper on all sides, then dust it lightly with all-purpose flour.
Heat a large, oven-safe Dutch oven over medium-high heat. Melt the butter and olive oil together.
Sear the roast in the Dutch oven for about 3-4 minutes on each side, until it is well-browned. Remove the roast and set it aside.
In the same Dutch oven, add the sliced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Return the roast to the pot on top of the vegetables. Pour the beef broth over the roast.
Add the heavy cream, white vinegar, ground allspice, and bay leaves to the pot, stirring lightly to combine.
Bring the mixture to a gentle simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook the roast in the oven for 3 hours, or until the meat is fork-tender.
Carefully remove the pot from the oven. Skim off any excess fat from the surface and discard the bay leaves.
Slice the roast into thick pieces, or shred it with a fork, and serve with the cooked vegetables and sauce spooned over the top.
Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1336 mg | 28% | |
*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.
