Swedish Pot Roast - cooking recipe

Ingredients

1 (3 to 4 lb.) beef chuck pot roast
4 whole cloves
1 c. chopped carrots
1/3 c. water
3 anchovy fillets
2 Tbsp. all-purpose flour
pepper
1 tsp. salt
2 medium onions, quartered
1/2 c. chopped celery
1 Tbsp. corn syrup
1/4 c. cold water
salt

Preparation

Trim excess fat from meat.
Sprinkle 1 teaspoon salt in large skillet or Dutch oven.
Brown meat slowly on both sides in skillet. Stick cloves into onions.
Add onions to meat along with the carrots, celery, 1/3 cup water, corn syrup and anchovies.
Cover and simmer about 2 1/2 hours or until meat is tender.
Transfer meat to serving platter and keep meat warm while preparing gravy. Skim excess fat from pan juices; remove cloves.
Blend the 1/4 cup cold water with the flour; stir into juices (mash carrot if desired).
Cook and stir until mixture is thick and bubbly.
Season to taste with salt and pepper.
Serve gravy with roast.
Makes 6 to 8 servings.