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  Added: Aug 22, 2006  •  Visited (556)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Royalpot Roast
What You Need:
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 pounds boneless beef: bottom round, rump, brisket or chuck roast
  • 1 cup finely chopped onions
  • 3 tablespoons flour
  • 1 tablespoon dark corn syrup
  • 2 tablespoons white vinegar
  • 2 cups beef stock, fresh or canned
  • 1 large bay leaf
  • 6 flat anchovy fillets, washed and dried
  • 1 teaspoon whole peppercorns, crushed and tied in cheesecloth
  • Freshly ground black pepper
  • Salt

  • How To Cook:
    1. Preheat the oven to 350░F. In a heavy 5- to 6-quart casserole equipped with a cover, melt the butter and oil over moderate heat. When the foam subsides, add the meat and brown it on all sides; this should take at least 15 minutes.

    2. Remove the meat from the pan and set it aside. Add the chopped onions to the casserole and let them cook over moderately high heat for 6 to 8 minutes, stirring occasionally, until they are lightly browned.

    3. Remove the pan from the heat and add the flour. Stir gently to dissolve it, and pour in the dark corn syrup, white vinegar and 2 cups of stock.

    4. Add the bay leaf, anchovies and bag of peppercorns, replace the meat in the casserole, cover and bring to a boil on top of the stove.

    5. Place the casserole in the lower third of the oven, regulating the heat so that the liquid in the casserole barely simmers. The meat should be tender in about 3 hours. To test, pierce it with the tip of a sharp knife; the roast should offer no resistance.

    6. Transfer the pot roast to a heated platter and cover it lightly with foil to keep it warm. Remove the bay leaf and bag of peppercorns from the casserole and discard them.

    7. Skim off any surface fat and taste the remaining sauce; add salt and pepper if necessary. If the sauce seems to lack flavor, boil it briskly, uncovered, over high heat for a few minutes to reduce and concentrate it. Pour into a heated sauceboat and serve with the meat.

    8. In Sweden "Slottsstek" is usually accompanied by red currant jelly or lingonberries, and often with gherkins and boiled potatoes.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Sweden
    Main Ingredient ╗ Meat & Poultry ╗ Beef
    Dish ╗ Main Courses


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