Nordic Pot Roast

5 from 1 vote

The Nordic pot roast is in my opinion, the ultimate hygge or comfort food. Slow braised beef with potatoes, carrots, and onions. A balance of sweet and tangy sauce lended from the brown sugar and vinegar. And the smell of warmed spices fill the house with the most amazing aromas. My fiancé came home when i was making this and immediately said “oh my god, what is that!”

Course Main Course

Cuisine Nordic, Scadinavian

Keyword Nordic, Pot roast

Prep Time 20

Cook Time 3

Resting time 10

Total Time 3 30

Servings

Calories 628kcal

Author Matthew Earl

Equipment

1 Dutch oven

Ingredients

2 lb shoulder round
2 Tbsp neutral oil
1 Tbsp butter unsalted
1.5 lb carrots cut into 1” medallions
1 large yellow onion large dice
2 lb red potatoes quartered
1/2 lb bacon diced
2 tsp kosher salt
3 cloves garlic minced
1/4 cup apple cider vinegar 125ml
2 cups beef broth 500ml
1/4 cup brown sugar 50 grams
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 bay leaf
2 sprigs rosemary

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Instructions

Turn oven on to 325°F
Place a medium sized pot or dutch oven onto the stove over a medium-high heat. Add the oil and butter to the pot. Season the shoulder round with salt, place it into the pot, and brown on all sides. Remove the shoulder from the pot and set aside.
Now add the bacon, garlic, and onion to the pot. Stir occasionally and cook for 3 minutes. Next add the nutmeg, cinnamon, ginger, and brown sugar. Stir until fully combined and then add the beef stock and apple cider vinegar. Scrape the bottom to deglaze.
Now add the carrots, potatoes, bay leaf, and rosemary to the pot. Cover and place it into the oven.
Cook for 3 hours.
Once it has finished cooking allow to cool on the stove top for 10 minutes before serving. It goes very well as a stand alone dish because of the multitude of flavors and items in it. But, it can also pair well with a few other things to keep that cozy feeling going.
And if you want a little extra boost of flavor, 30 minutes before everything is done cooking, add a tablespoon of roux to make a richer more gravy like sauce.

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