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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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This recipe comes from the 1973 cookbook, Scandinavian Cooking. Ingredients:
4 lbs rump roast |
1 teaspoon salt |
1/4 teaspoon ground pepper |
2 tablespoons olive oil |
1 1/4 cups beef bouillon |
2 medium onions, chopped |
4 anchovy fillets, chopped |
1 bay leaf |
5 peppercorns |
8 allspice berries |
2 tablespoons vinegar |
1 tablespoon molasses |
2 tablespoons all-purpose flour |
1/2 cup heavy cream |
Directions:
1. Rub beef roast with salt and pepper.
2. In a large, heavy saucepan, heat olive oil; brown roast on all sides.
3. Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
4. Cover and cook over low heat for 2 hours or until meat is tender.
5. Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
6. Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
7. Serve gravy with sliced pot roast.
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