Swedish Pot Roast
Description
People who love Swedish meatballs will love this pot roast. It's comfort food at its best and is so good, it can be served for a holiday meal. Serve it with mashed or boiled potatoes, rice or egg noodles to take advantage of the wonderful milk gravy.
Ingredients
Seasoning for Roast:
2 T. butter
1 T. dried parsley
1/4 t. ground black pepper
1/8 t. nutmeg
1/2 t. onion powder
1/4 t. salt
2 1/2 lb. English shoulder roast
Milk Gravy:
2 T. beef juices from the cooked roast
2 T. all-purpose flour
2 t. beef bouillon granules
1/8 t. ground black pepper
2 c. milk, divided
Directions
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Melt butter in a skillet over medium heat.
While butter is melting, mix together parsley, nutmeg, onion powder, salt and pepper in a small bowl; rub on all sides of the roast.
Once skillet is hot, sear the roast, browning lightly on all sides. Set the skillet aside to prepare the gravy later. Do not clean it.
Preheat oven to 300 degrees.
Place roast in a 2 1/2 quart oven-safe dutch oven; cover. Bake the roast for 3 hours.
Heat the skillet that had been set aside earlier to medium heat; add 2 T. of the juices from the cooked roast. Stir in the flour, beef bouillon and pepper; stir well. Add 1/2 c. milk; whisk until smooth; add another 1/2 c. milk; whisk until smooth; add remaining milk; whisk until smooth. Heat until gravy is at a low boil, whisking constantly. Cook for 5-7 minutes or until gravy has thickened. It will thicken a bit more as the gravy cools.
Serve the pot roast and gravy over mashed or boiled potatoes, rice or egg noodles.
8 servings.