Scandinavian Pot Roast
28
28
Ingredients
3 ½ | pounds |
beef chuck roast
boneless |
|
2 | tablespoons |
vegetable oil
|
|
1 | cup |
onions
thinly sliced |
|
1 ½ | cups |
beef stock
|
|
2 | tablespoons |
apple cider vinegar
|
|
2 | tablespoons |
brown sugar
packed |
|
2 | tablespoons |
dill weed
fresh, snipped |
|
1 | teaspoon |
dill weed
dried |
|
1 | teaspoon |
black pepper
|
|
½ | teaspoon |
allspice
|
* |
2 | small |
bay leaves
|
* |
½ | cup |
sour cream
|
Directions
Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
Pat meat dry with paper towels.
Add to hot oil along with onion.
Brown meat on all sides.
Stir onion occasionally. Add beer and cider vinegar.
Add brown sugar and seasonings.
Cover tightly and bake for 2½ to 3 hours in a preheated 325℉ (160℃). oven, until meat is fork tender.
Lift meat to a cutting board.
Cover loosely with foil and let stand 10 to 15 minutes.
Remove bay leaves and skim fat from sauce.
If you like, thicken the sauce by stirring in ½ cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour.
Slice meat across the grain and serve with the sauce.
Nutrition Facts
Serving Size 227g (8.0 oz)Amount per Serving
Calories 54958% of calories from fat
% Daily Value *
Total Fat 36g
55%
Saturated Fat 14g
70%
Trans Fat
0g
Cholesterol 131mg
44%
Sodium 160mg
7%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
98g
Vitamin A 2%
•
Vitamin C 2%
Calcium 6%
•
Iron 26%
* based on a 2,000 calorie diet
How is this calculated?