You don’t think of fine cooking when you think of Sweden, and yet this pot roast is one of my family’s all time favorites. It has a unique flavor, sweet and rich, and you need a pressure cooker to fix this. It is old fashioned, but the taste is amazing. It’s a great January kind of meal, served with potatoes and maybe some Rot Kohl / Red Cabbage.
3 lb. beef pot roast (7 bone preferred) or chuck or brisket
1 t. nutmeg
1 t. cinnamon
1/2 t. ginger
2 t. salt
1/8 t. pepper
2 T. cooking oil
1 cup water
2 onions, sliced
4 bay leaves
1 clove garlic, crushed
1/2 cup brown sugar
1/2 cup red wine or vinegar
Combine nutmeg, cinnamon, ginger, salt, pepper; rub into meat.
In pressure cooker, brown meat on both sides.
Add onion, garlic, brown sugar and water, wine and bay leaves. Close cover of pressure cooker, place regulator on vent pipe and cook 35 minutes with regulator rocking slowly. Let pressure drop.
4 – 6 servings over egg noodles, or cooked potatoes.