Swedish Beef Roast Recipe

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Swedish Beef Roast Ingredients

1 tbsp Butter
4 each Anchovies, chopped (opt)
2 tsp Salt
15 each Peppercorns
1 tbsp Vinegar
1 cup Water
5 lb Beef chuck or rump roast
1 each Onion, minced
1 each Bay leaf
1 tbsp Brown sugar
1 tbsp Whiskey

A Recipe for
Swedish Beef Roast

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

This Swedish Beef Roast recipe is one of many in our Beef Category.

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This Recipe for Swedish Beef Roast is one of thousands in the Recipes-to-go Beef Cookbook.

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Swedish Beef Roast Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

This is a recipe for Swedish Beef Roast from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
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Swedish Beef Roast

The bagel, an unsweetened doughnut with rigor mortis.
Beatrice & Ira Freeman

Swedish Beef Roast Directions

Melt butter in a heavy kettle or deep frying pan. Add beef roast and
brown well on all sides.

Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar,
whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or
until meat is tender.

Serve roast with the pan juice. (The pan juice may be thickened for
gravy. One-half cup of cream added makes a delicious gravy.)

Serves: 6

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Swedish Beef Roast Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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