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If you love Swedish meatballs, try this easy dutch oven Swedish pot roast recipe with creamy gravy. Serve over mashed potatoes for the ultimate comfort food.
Ingredients
Season the roast:
- 2 tablespoons butter
- 1 tablespoon dried parsley
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 2 1/2 pounds English shoulder roast
For the gravy:
- 2 tablespoons beef juices (from the cooked roast)
- 2 tablespoons all-purpose flour
- 2 teaspoon beef bouillon granules
- 1/8 teaspoon ground black pepper
- 2 cups of milk
Instructions
- Melt the butter in a skillet over medium heat.
- While the butter is melting, mix together the parsley, pepper, nutmeg, onion powder and salt in a small bowl.
- Rub the spice mix on all sides of the roast.
- Once the skillet is hot, sear the roast, browning it lightly on all sides. (Set aside the skillet to prepare the gravy later.)
- Preheat the oven to 300 degrees.
- Place the roast in a 2 1/2 quart dutch oven and cover it. Bake the roast for 3 hours.
- Heat the skillet to medium heat that you browned the roast in. Add two tablespoons of the juices from the roast.
- Add in the flour, beef bouillon, and pepper, then mix well.
- Add 1/2 cup of milk and whisk until smooth.
- Add another 1/2 cup of milk and whisk until smooth. Then add the remaining milk and whisk until smooth.
- Heat until the milk gravy is at a low boil, whisking constantly.
- Cook for 5-7 minutes or until the gravy has thickened. It's important to note that it will thicken a little more as the gravy cools.
- Serve the pot roast and gravy over mashed potatoes or noodles.
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