Swedish Royal Pot Roast- Slottsstek
- 1 lb (453.6 g) boneless beef roast
- 1/4 cup (59 ml/ 55 g) medium onion, chopped
- 1/8 cup (30 ml/ 28.3 g) dry red wine
- 1 cup (225 ml/ 240 g) beef broth
- 1/2 bay leaf
- 1 teaspoon (5 ml/ 20 g) anchovy fillets in oil, drained and minced
- 4 ounces (113 g) rutabaga, chopped
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) white pepper
Brown the beef in a skillet over medium-high heat, just to get a nice char on the exterior. Set aside. Caramelize the onions in the fat from the beef over medium-high heat, until transleuscent/ lightly browned. Use the red wine, and beef broth to deglaze the pan, being sure to scrape off any browned bits.
Stove top: Combine all the ingredients in an appropriately sized pot with a lid (Dutch Oven), heat till boiling, and then reduce to a simmer. Place the lid on the pot and simmer the dish for 2 hours on low for up to 3/4 lbs of meat, or longer until meat is tender and to desired doneness.
Oven: Combine all the ingredients in an appropriately sized pot with a lid (Dutch Oven), bake at 350F/ 177C/ Gas Mark 4 for 30 minutes. Reduce heat to 275F/ and bake for 1 hour per pound of meat used, until meat is tender and to desired doneness.
Slow Cooker: Combine all the ingredients in a slow cooker and cook low for 8-10 hours or high for 4-5 hours. Check on the meat every few hours when cooking smaller portions.
Pressure Cooker: Combine all the ingredients in your pressure cooker, seal lid completely and cook at high for 35-40 minutes. When done, release the pressure safely and fully from the unit before opening.
Base recipe makes 4 servings of 8 oz/228.1g a piece. Smaklig måltid!