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Swedish Pot Roast with Anchovies (Slottsstek)


  • 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


  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

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