Swedish Pot Roast

If you love Swedish meatballs, try this easy dutch oven Swedish pot roast recipe with creamy gravy. Serve over mashed potatoes for the ultimate comfort food.

Thank you to the Ohio Beef Council for sponsoring this recipe. As always, all opinions are my own.

Swedish Pot Roast Recipe

I’ve had a dutch oven sitting in my cupboard for about 6 months now. I got it right at the start of summer when I had no desire to have the oven on for 3 minutes, let alone for 3 hours. Now that the holidays are here, I’ve been enjoying testing out dutch oven recipes that are perfect for cozy, winter days and holiday entertaining.

Since roast beef is my main love as far as comfort food goes, I needed to perfect a fork-tender roast with homemade gravy as my first dutch oven recipe. Swedish meatballs had been in my mind and I though a pot roast version of that traditional dinner would be so delicious for a holiday meal.

Dutch Oven Pot Roast

I normally make pot roast in the slow cooker which is easy, right? Dutch oven pot roast is just as easy! I started by seasoning the roast and searing it in a skillet over medium heat to lock in all of the beef flavor.

After you sear the roast, simply place it in a dutch oven, cover it and bake at 300 degrees for about 3 hours. The exact bake time will depend on how big the beef roast is, but I like to bake a 2 ½ pound roast which takes 3 hours to be fork-tender.

Learn how to clean your dutch oven.

Swedish Meatball Sauce

I make the beef gravy in the same skillet that I sear the beef in so the flavorful fond in the bottom of the pan gets added to the gravy. Add the beef juices, flour, bouillon and pepper to the skillet over medium-low heat, mixing until it is combined. Then slowly add the milk, ½ cup at a time, whisking constantly until the gravy is thickened. This will take about 5-7 minutes over medium heat. The gravy will thicken a little more once you take it off the heat, so don’t be tempted to add more thickener.

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Serve this fork-tender pot roast and gravy over mashed potatoes or buttered noodles along with a side of vegetables and freshly baked rolls. It’s an easy, yet elegant and comforting dinner to serve to your holiday guests!

Other beef dinner recipes you may like:

• Garlic Herb Crusted Roast Beef
• Peppercorn Sirloin Roast Beef
• Garlic Bacon Pot Roast
• Slow Cooker Beef Stew
• French Dip Sandwiches

Follow the Ohio Beef Council on Facebook, Twitter and Instagram.

This holiday season, thousands of families across Ohio will buy beef.  Ohioans spend $4.1 billion each year on beef, which is a healthy, high-quality protein choice. Wondering what the best choice is for serving this holiday season? Some of the best cuts for oven roasting include: Strip Roast, Ribeye Roast and Tenderloin Roast. If you are new to roasting beef, here is a fantastic chart with roasting guidelines.

Swedish Pot Roast

5 from 3 votes

If you love Swedish meatballs, try this easy dutch oven Swedish pot roast recipe with creamy gravy. Serve over mashed potatoes for the ultimate comfort food.

Servings 8

Prep Time 25 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 45 minutes

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Ingredients

 

US Customary - Metric

Season the roast:

• 2 tablespoons butter
• 1 tablespoon dried parsley
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 2 1/2 pounds English shoulder roast

For the gravy:

• 2 tablespoons beef juices (from the cooked roast)
• 2 tablespoons all-purpose flour
• 2 teaspoon beef bouillon granules
• 1/8 teaspoon ground black pepper
• 2 cups milk

Instructions

 

• Melt the butter in a skillet over medium heat.
• While the butter is melting, mix together the parsley, pepper, nutmeg, onion powder and salt in a small bowl.
• Rub the spice mix on all sides of the roast.
• Once the skillet is hot, sear the roast, browning it lightly on all sides. (Set aside the skillet to prepare the gravy later.)
• Preheat the oven to 300 degrees.
• Place the roast in a 2 ½ quart dutch oven and cover it. Bake the roast for 3 hours.
• Heat the skillet to medium heat that you browned the roast in. Add two tablespoons of the juices from the roast.
• Add in the flour, beef bouillon, and pepper, then mix well.
• Add ½ cup of milk and whisk until smooth.
• Add another ½ cup of milk and whisk until smooth. Then add the remaining milk and whisk until smooth.
• Heat until the milk gravy is at a low boil, whisking constantly.
• Cook for 5-7 minutes or until the gravy has thickened. It's important to note that it will thicken a little more as the gravy cools.
• Serve the pot roast and gravy over mashed potatoes or noodles.

Nutrition

Calories: 326kcal | Carbohydrates: 4g | Protein: 29g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 359mg | Potassium: 557mg | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 3.1mg

Author Julie Clark

Course Main Dish

Cuisine American

Calories 326

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