Thomasina's Swedish Roast (Hcg P3/4)
"This is really for me to keep track of the recipe, but if you're looking for a flavorful roast, give this one a try. It's a slow cooker recipe, so you can set it up in the AM, and it'll be ready by dinner. You can also substitute red wine for the apple cider vinegar (although that's not for P3).
** UPDATE ** I've adjusted the cook time. Ideally what you're looking for is for the meat to be really tender. Each crockpot cooks a little differently, so if you're cooking the roast on low you may want to check on it at the 6 hour marker the first time you make this recipe."
- Ready In:
- 4hrs 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 4 lbs chuck roast
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- salt
- pepper
- 4 bay leaves
- 6 garlic cloves, whole
- 3⁄4 cup apple cider vinegar
- 1⁄4 cup water
directions
- Combine cinnamon, nutmeg, ginger, allspice, cloves, salt and pepper in a small bowl. Rub spices onto roast, and set aside.
- Put bay leaves, garlic cloves, apple cider vinegar, and water into crockpot. Stir to combine.
- Place roast into crockpot.
- Cover and cook for 4 hours on high (or 6-8 hours on low).
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Reviews
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Followed this exactly except used some whole cloves instead of ground cloves (what I had on hand). The flavor was really unique and wonderful -- a northern European sweet-and-sour. But the roast itself was very dry, despite still having plenty of liquid. I think after 7 1/2 hours on low, the nearly four-pound roast was just plain overdone. I recommend a much shorter slow-cooking time. When I try this again (I think I will) I'll check it after 4 hours.
Tweaks
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Followed this exactly except used some whole cloves instead of ground cloves (what I had on hand). The flavor was really unique and wonderful -- a northern European sweet-and-sour. But the roast itself was very dry, despite still having plenty of liquid. I think after 7 1/2 hours on low, the nearly four-pound roast was just plain overdone. I recommend a much shorter slow-cooking time. When I try this again (I think I will) I'll check it after 4 hours.
RECIPE SUBMITTED BY
Hmm... My pet peeve is people standing over my shoulder, especially when I'm cooking. Aargh!
Ooh, and when my husband comes over to help, but doesn't read the recipe so he just improvises. Oy! But I still love him with all my heart!
