Title: Swedish pot roast with vegetables
 Categories: Live
      Yield: 4 Servings
 
      2 ts Salt
      1 ts Ground allspice
    1/2 ts Freshly ground black pepper
      4 lb Boned beef bottom round
           Roast
    1/2    Stick unsalted butter
      2 tb Vegetable oil
      2    Onions, halved and sliced
           Thin
      2 tb Molasses
      2 tb Cider vinegar
      2 tb Brandy
      1 ts Anchovy paste
  1 1/2 c  Beef broth
      1 c  Water
      1    Bay leaf
      1 lb Carrots, peeled and halved
           Lengthwise, and cut into
    1/2    -inch thick
           Slices
  1 1/4 lb Pearl onions, peeled
      4 c  Shiitake mushroom caps
  1 1/2 c  Button mushrooms, quartered
  1 1/2 c  Cremini mushrooms,
           Quartered
      2 tb Flour
    1/4 c  Heavy cream
      3 tb Finely chopped fresh parsley
           Leaves
 
  In a small bowl stir together salt, allspice, and pepper and rub all
  over meat.
  
  In a 6 quart heavy kettle, heat 2 tablespoons butter and oil over
  moderately high heat until foam subsides and brown meat on all sides.
  With tongs transfer meat to a plate. In fat remaining in kettle cook
  onions, stirring frequently, until golden. Stir in molasses, vinegar,
  brandy, anchovy paste, broth, water, and bay leaf and bring to a
  boil. Add meat and simmer gently, covered, turning meat occasionally,
  2 1/2 hours. Stir in carrots, onions, and mushrooms and cook,
  covered, 30 minutes, or until vegetables are tender.
  
  With a slotted spoon transfer roast and vegetables to a large plate
  and keep warm, covered. Boil braising liquid until reduced to about 2
  cups and strain through a sieve into a bowl.
  
  In same kettle melt remaining 2 tablespoons butter and whisk in
  flour. Cook roux over moderately low heat, whisking, 3 minutes and
  add strained liquid in a stream, whisking. Boil mixture, whisking 1
  minute, or until smooth and thickened slightly. Add cream and salt
  and pepper to taste and keep sauce warm. Cut roast into 1/2-inch
  thick slices and arrange on a platter. Spread vegetables around roast
  and sprinkle with parsley. Serve sauce on side.
  
  Yield: 6 to 8 servings