Recipe: Scandinavian Pot Roast (using chuck roast and beer)

SCANDINAVIAN POT ROAST

1 (3 1/2 lb.) boneless beef chuck roast
2 tablespoons oil
1 cup onion, thinly sliced
1 (12 oz.) beer (or 1 1/2 cups beef broth)
2 tablespoons cider vinegar
2 tablespoons brown sugar, packed
2 tablespoons fresh dill, snipped (or 1 teaspoon dried dillweed)
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 small bay leaves
1/2 cup sour cream (or plain low fat yogurt), optional
3 tablespoons of flour (optional)

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 in a preheated 325 degree F oven for 2 1/2 to 3 hours or 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 sour cream or yogurt mixed with flour.

Slice meat across the grain and serve with the sauce.

From: Kelly,WA - 10-31-99