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scandinavian pot roast

★★★★★ 4
a recipe by
Vickie Parks
Renton, WA

There are variations of this recipe, but this is a great starting point, and you can make adjustments to suit your taste preferences, if your like. Some variations call for white wine in place of beer. Another variation uses water instead of beer and then adds white wine vinegar in place of the cider vinegar. You can add a pound of baby carrots and about 1 1/2 pounds baby red potatoes to the roasting pan, and in the end you'll have some tender roasted vegetables to serve alongside the beef roast. And the pan sauce goes great over roasted potatoes, too.

★★★★★ 4
serves 8
prep time 15 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For scandinavian pot roast

  • 2 Tbsp
    vegetable oil
  • 3 1/2 lb
    boneless beef chuck roast
  • 1 lg
    onion, thinly sliced
  • 1 1/2 cups
    beer (12 ounces)
  • 2 Tbsp
    cider vinegar
  • 2 Tbsp
    light brown sugar, packed
  • 2
    bay leaves
  • 2 Tbsp
    fresh dill, snipped (or 1 tsp dried dill weed)
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/2 tsp
    allspice (or 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg)
  • 2 clove
    garlic, finely chopped
  • 1/2 cup
    low-fat sour cream or low-fat plain yogurt
  • 3 Tbsp
    all-purpose flour

How To Make scandinavian pot roast

  • 1
    Preheat oven to 325 °F.
  • 2
    Heat oil in a 5-qt oven-proof baking pan over medium heat. Pat roast dry with paper towels. Add roast and onion slices to pan, and brown meat on all sides, stirring occasionally for 4 to 5 minutes or until onions are soft. Add beer, vinegar, brown sugar, bay leaves, dill, salt, pepper, allspice and garlic.
  • 3
    Cover pan, place in oven to roast for 2 1/2 to 3 hours or until meat is tender and thoroughly cooked.
  • 4
    Transfer roast to cutting board, cover loosely with foil and let stand 15 minute before slicing.
  • 5
    Remove bay leaves from roasting pan, and skim fat from pan sauce. Stir sour cream and flour into the hot pan sauce, stirring for about 2 to 3 minutes or until thickened and still warm.
  • 6
    Slice roast across the grain, and spoon pan sauce over each serving, and serve immediately.

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