Swedish Pot Roast with Anchovies (Slottsstek)

Ingredients

• 2 tablespoons vegetable oil
• 1 (3 to 4 pound) beef boneless rump roast, chuck eye roast or bottom round roast
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup hot water
• 2 tablespoons brandy
• 2 tablespoons molasses
• 2 tablespoons vinegar
• 1/2 teaspoon instant beef bouillon
• 2 to 4 anchovy fillets, chopped
• 1 bay leaf

Instructions

1. Heat oil in Dutch oven until hot.
2. Cook beef in oil over medium heat, turning occasionally, until brown on all sides, about 15 minutes; drain.
3. Sprinkle beef with allspice, salt and pepper.
4. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, turning beef occasionally, until tender, 1 1/2 to 2 hours.
5. Remove beef to serving platter; keep warm.
6. Skim fat from cooking liquid.
7. Heat liquid to boiling; reduce heat.
8. Simmer uncovered until reduced to 1 cup, about 10 minutes.
9. Serve sauce with beef.
10. Serve with buttered peas and carrots if desired.

Yield: 8 to 10 servings