Swedish Pot Roast with Vegetables
| Yield: | 1 Servings |
| Categories: |
| 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 slice |
| 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 |
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