Best Pot Roast Scandinavian Style Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

INSTANT POT® POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.

SWEDISH POT ROAST

Steps:

• Melt the butter in a skillet over medium heat.
• While the butter is melting, mix together the parsley, pepper, nutmeg, onion powder and salt in a small bowl.
• Rub the spice mix on all sides of the roast.
• Once the skillet is hot, sear the roast, browning it lightly on all sides. (Set aside the skillet to prepare the gravy later.)
• Preheat the oven to 300 degrees.
• Place the roast in a 2 1/2 quart dutch oven and cover it. Bake the roast for 3 hours.
• Heat the skillet to medium heat that you browned the roast in. Add two tablespoons of the juices from the roast.
• Add in the flour, beef bouillon, and pepper, then mix well.
• Add 1/2 cup of milk and whisk until smooth.
• Add another 1/2 cup of milk and whisk until smooth. Then add the remaining milk and whisk until smooth.
• Heat until the milk gravy is at a low boil, whisking constantly.
• Cook for 5-7 minutes or until the gravy has thickened. It's important to note that it will thicken a little more as the gravy cools.
• Serve the pot roast and gravy over mashed potatoes or noodles.

SCANDINAVIAN POT ROAST

Steps:

• 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.

SWEDISH POT ROAST

Steps:

• Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
• Heat pressure cooker, add olive oil and brown meat well on all sides.
• Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
• Close.
• cover securely.
• Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
• Let pressure drop of its own accord.
• Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
• (This is my preferred method.).

POT ROAST, SCANDINAVIAN STYLE

Steps:

• Mix first 4 dry ingredients.
• Rub flour mixture over roast.
• Brown roast in oil.
• Discard any remaining oil.
• Add water and cinnamon stick to pot.
• Place fruit on roast.
• Cover tightly; cook at 325 for about 3 hours.
• During the last 20 minutes add orange juice.
• Roast is done when tender.

DAD'S SWEDISH POT ROAST

Steps:

• 1. Rub the spices on all sides of the meat and brown. You can brown in veg. oil or butter and oil. Transfer roast to large crock-pot.
• 2. Add onions, brown sugar, bay leaves, vinegar, and can of soup to pan the roast was browned in. Mix around and get all the goodies bits off bottom of pan and pour all over the roast in crock-pot.
• 3. Put carrots and potatoes on top of roast...then cover with lid.
• 4. Cook overnight on low in the crock-pot.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.