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Recipe type: Entree
Slottsstek is a Norwegian food recipe for pot roast.
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 4 lbs beef (round, rump, or chuck roast)
  • 2 onions, sliced
  • 3 tbsp flour
  • 3 tbsp dark molasses
  • 4 tbsp white vinegar
  • 2 cups beef stock
  • 1 tsp whole peppercorns
  • salt and ground black pepper to taste
  • 1⁄2 cup milk or half-and-half
  1. Preheat oven to 350F.
  2. In a heavy 6-quart iron pot or casserole, melt butter and oil. When the foam subsides, add meat and brown on all sides. Remove the meat and reserve.
  3. Add onions to the pot and saute until golden.
  4. Remove the pot from heat; add flour and stir to mix thoroughly with the fat.
  5. Pour in the molasses, vinegar, stock, peppercorns, and black pepper.
  6. Return the meat to the pot. Add hot water half way up the pot.
  7. Place the pot in the center of the oven. Bake at very low heat so that the liquid barely simmers, for about 3 hours, or until the meat is tender.
  8. Transfer meat to a warmed serving dish, discard any bones, and cover lightly with foil to keep warm.
  9. Skim any surface fat from the cooking liquid. Taste and adjust seasoning. Stir in the milk and bring to a boil, stirring constantly.
  10. Serve with potato dumplings, boiled carrots and peas, and the gravy.

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