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Just For You! 5 Classic Recipes with a Deliciously Secret Twist

    Home » Swedish Pot Roast

    Swedish Pot Roast

    By: Julie Clark Published: December 5, 2017

    This post may contain affiliate links. Read our disclosure policy.
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    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 1/2 pound roast which takes 3 hours to be fork-tender.

    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, 1/2 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.

    Watch us make this live on Facebook!

    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.

    Easy Swedish Beef Roast Recipe
    Print Pin

    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.
    Course Main Dish
    Cuisine American
    Prep Time 25 minutes
    Cook Time 3 hours 20 minutes
    Total Time 3 hours 45 minutes
    Servings 8
    Calories 326kcal
    Author Julie Clark

    Ingredients

    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
    US Customary - Metric

    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 1/2 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 1/2 cup of milk and whisk until smooth.
    • Add another 1/2 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

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    julie

    About Julie Clark

    I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Read more...

    Just For You! 5 Classic Recipes with a Deliciously Secret Twist


      Beef, Main Dish Recipes

      Comments

      1. Melanie @ Gather for Bread says

        December 7, 2017 at 3:05 pm

        That looks so amazing. Need to try this for the family ASAP!

        Reply
      2. Emily @ Love, Pasta and a Tool Belt says

        December 14, 2017 at 3:43 pm

        This sounds so delicious! I love Swedish Meatballs so I love that this is a different twist on it. I’m going to have to try it out!

        Reply
      3. Cindy says

        April 15, 2018 at 10:31 am

        Do you have a slow cooker version? I do not have a Dutch oven
        Thank you
        Cindy

        Reply
        • Julie Clark says

          April 18, 2018 at 6:41 pm

          Just brown the meat as stated and then put it in the slow cooker. You could still make the gravy with the pan drippings if you brown the meat first. I’d set it on low for 7-8 hours or on high for 4-5.

          Reply

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      5 Classic Recipes with a Deliciously Secret Twist

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