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Swedish Pot Roast with Anchovies (Slottsstek)
2 tablespoons vegetable oil
1 (3 to 4 pound) beef boneless rump roast, chuck
eye roast or bottom round roast
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup hot water
2 tablespoons brandy
2 tablespoons molasses
2 tablespoons vinegar
1/2 teaspoon instant beef bouillon
2 to 4 anchovy fillets, chopped
1 bay leaf
Heat oil in Dutch oven until hot. Cook beef in oil over medium heat, turning occasionally, until brown on all sides, about 15 minutes; drain. Sprinkle beef with allspice, salt and pepper. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, turning beef occasionally, until tender, 1 1/2 to 2 hours.
Remove beef to serving platter; keep warm. Skim fat from cooking liquid. Heat liquid to boiling; reduce heat. Simmer uncovered until reduced to 1 cup, about 10 minutes. Serve sauce with beef.
Serve with buttered peas and carrots if desired.
Yields 8 to 10 servings.
