Swedish Pot Roast w/ Oven Browned Potatoes and Carrots

Submitted by: June Shockley

This is a fantastic dutch oven meal.  Just add a salad and rolls and you are ready for a hearty traditional meal.  Your whole house will smell like love!

Mix the following ingredients and rub onto an English cut beef roast  about  4 lbs or as big as you need.

• 2 t cinnamon
• 1/2 t ground ginger
• 1 t. nutmeg
• 2 t. salt
• 1/8 t. coarse ground pepper

Note:  I make this roast for friends and family all the time.  It is easy to make the rub in bulk and just keep it in a pint jar.  Just use the same proportions when combining the ingredients.  Then I just take a few spoonfuls from my jar of prepared seasoning and rub it all over the exterior of the roast.

Brown the roast in butter on both sides, until a rich dark brown color, in a large dutch oven or covered roaster.

After roast is dark brown combine the following ingredients and pour over roast.
Note this roasting liquid can be made in advance, even the day before, it helps the ingredients to combine.

• 2 coarsely sliced yellow onions
• 2 or 3 heaping tablespoons minced garlic (I use Christopher Ranch minced garlic in a jar)
• 1 c. dark brown sugar
• 1c. red wine ( I use buy the 4 pack of tiny Merlot that they sell at Hardings.  That way I always have some on hand.)
• 3/4 c. water
• 1 package Lipton Beef Onion Soup mix. 
• 1 cup beef stock
• 2 oz. melted Baker's Bittersweet Baking Chocolate
• Button mushrooms optional - as many as you like.  (I buy some wonderful mushrooms that have already been cooked in butter and garlic at the Kalamazoo Farmer's market.)

Surround the roast with plenty of whole carrots, and quartered and peeled potatoes, even some more whole peeled onions if your family likes them. (Note:  I like my potatoes browned in butter first before I add them to the roast because I like my potatoes with a bit of a crust on them.)
Use a heavy dutch oven or a roaster with a tight fitting lid to help seal in the moisture.  If the lid is not tight, check the roast as it cooks to be sure the liquid does not dissipate because the roast could burn.

Roast at 350 for about 3 1/2 hours, (depending on size of roast). or until fork tender.  If it is not fork tender keep baking awhile longer.