Swedish Pot Roast Recipe from 1977

SWEDISH POT ROAST

1 3 TO 4 POUND BEEF CHUCK POT ROAST

1 TEASPOON SALT

4 WHOLE CLOVES

2 MEDIUM ONIONS, QUARTERED

1 CUP CHOPPED CARROTS

1/2 CUP CHOPPED CELERY

1/3 CUP WATER

1 TABLESPOON CORN SYRUP

3 ANCHOVY FILLETS

1/4 CUP COLD WATER

2 TABLESPOONS ALL-PURPOSE FLOUR

SALT

PEPPER

TRIM EXCESS FAT FROM MEAT.  SPRINKLE 1 TEASPOON SALT IN DUTCH OVEN;  BROWN MEAT SLOWLY ON ALL SIDES IN DUTCH OVEN.  STICK CLOVES INTO ONIONS.   ADD TO MEAT ALONG WITH CARROTS, CELERY, THE 1/3 CUP WATER, CORN SYRUP, AND ANCHOVIES.  COVER AND SIMMER TILL MEAT IS TENDER, ABOUT 2 1/2 HOURS.

TRANSFER MEAT TO SERVING PLATTER; KEEP WARM.  SKIM FAT FROM PAN JUICES.  BLEND THE 1/4 CUP COLD WATER WITH FLOUR; STIR INTO JUICES (MASH CARROT IF DESIRED.)  COOK AND STIR TILL THICKENED AND BUBBLY.  SEASON TO TASTE WITH SALT AND PEPPER; PASS WITH ROAST.  MAKES 6 TO 8 SERVINGS.

TAKEN FROM PAGE 19.  1977 BETTER HOMES AND GARDENS ALL-TIME FAVORITE BEEF RECIPES BOOK.