Recipe for cooking swedish pot roast with anchovies

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

2 Tbsp. canola (or other vegetable) oil
1 (3 to 4 pound) beef boneless rump roast, chuck
   eye roast or bottom round roast
1 tsp. ground allspice
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. hot water
2 Tbsp. brandy
2 Tbsp. molasses
2 Tbsp. vinegar
1/2 tsp. instant beef bouillon
2 to 4 anchovy fillets, chopped
1 bay leaf

Heat oil in Dutch oven until hot. Cook beef in oil over med. heat, turning occasionally, until brown on every side, about 15 mins.; drain. Sprinkle and distribute 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 or without a lid until reduced to 1 c., about 10 mins. Serve sauce with beef.

Serve with buttered peas and carrots if desired.

Yields 8 to 10 servings.