Scandinavian Pot Roast
Yield
10 servingsPrep
10 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, Low Carb
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.
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