SCANDINAVIAN POT ROAST

Scandinavian Pot Roast image

Provided by Vickie Parks

Categories Roasts

Time 2h45m

Number Of Ingredients 15

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2 Tbsp vegetable oil
3 1/2 lb boneless beef chuck roast
1 large onion, thinly sliced
1 1/2 cups beer (12 ounces)
2 Tbsp cider vinegar
2 Tbsp light brown sugar, packed
2 bay leaves
2 Tbsp fresh dill, snipped (or 1 tsp dried dill weed)
1 tsp salt
1 tsp black pepper
1/2 tsp allspice (or 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg)
2 clove garlic, finely chopped
PAN SAUCE
1/2 cup low-fat sour cream or low-fat plain yogurt
3 Tbsp all-purpose flour

Steps:

1. Preheat oven to 325 °F.
2. Heat oil in a 5-qt oven-proof baking pan over medium heat. Pat roast dry with paper towels. Add roast and onion slices to pan, and brown meat on all sides, stirring occasionally for 4 to 5 minutes or until onions are soft. Add beer, vinegar, brown sugar, bay leaves, dill, salt, pepper, allspice and garlic.
3. Cover pan, place in oven to roast for 2 1/2 to 3 hours or until meat is tender and thoroughly cooked.
4. Transfer roast to cutting board, cover loosely with foil and let stand 15 minute before slicing.
5. Remove bay leaves from roasting pan, and skim fat from pan sauce. Stir sour cream and flour into the hot pan sauce, stirring for about 2 to 3 minutes or until thickened and still warm.
6. Slice roast across the grain, and spoon pan sauce over each serving, and serve immediately.