Swedish Pot Roast

• 4 lbs rump roast
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil
• 1 1/4 cups beef bouillon
• 2 medium onions, chopped
• 4 anchovy fillets, chopped
• 1 bay leaf
• 5 peppercorns
• 8 allspice berries
• 2 tablespoons vinegar
• 1 tablespoon molasses
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream

1. Rub beef roast with salt and pepper.
2. In a large, heavy saucepan, heat olive oil; brown roast on all sides.
3. Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
4. Cover and cook over low heat for 2 hours or until meat is tender.
5. Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
6. Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
7. Serve gravy with sliced pot roast.

rump roast, salt, ground pepper, olive oil, beef bouillon, onions, anchovy, bay leaf, peppercorns, berries, vinegar, molasses, flour, heavy cream

Taken from www.food.com/recipe/swedish-pot-roast-372404 (may not work)