Recipe - Scandinavian Pot Roast

3 One half pound Boneless beef chuck roast
2 tablespoon Oil
1 cup Onion; thinly cut or sliced up
1 12 ounce beer or 1 One half cups
beef broth
2 tablespoon Cider vinegar
2 tablespoon Brown sugar; packed
2 tablespoon Fresh dill; snipped
1 teaspoon Dried dillweed
1 teaspoon Pepper
One half teaspoon Allspice
2 small Bay leaves
One half cup Sour cream or plain low fat
yogurt; optional

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with onion. Brown meat
on all sides. Stir onion occasionally. Add beer and cider vinegar. Add
brown sugar and seasonings. Cover tightly and bake for 2 One half to 3 hours in
a preheated 325 oven, until meat is fork tender. Lift meat to a cutting
board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay
leaves and skim fat from sauce. If you like, thicken the sauce by stirring
in One half cup of sour cream or plain lowfat yogurt mixed with 3 tablespoons
of flour. Slice meat across the grain and serve with the sauce.
Posted to EATL Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:44 0400

From: Laura Hunter LHunter722@AOL.COM