Swedish Pot Roast is the ultimate comfort food made in one pot with potatoes, carrots, creamy gravy and warm spices like nutmeg, cinnamon, and ginger.
SWEDISH POT ROAST
This simple dutch oven pot roast has quickly become one of my favorite meals for weeknight dinners. Even though the recipe takes a while to make the prep time is really simple. Once the ingredients are combined, you just pop the dutch oven in the oven and let it roast slowly. So, the hands-on time is minimal. It’s a surprisingly easy dish and a family favorite!
The fork-tender roast is cooked slowly in a blend of spices and gets a slightly sweet flavor from brown sugar. On top of that red wine adds a nice tang. The rich flavor combination makes the beef roast the ultimate comfort food. It will warm you up even on the coldest winter night!
If you’d rather, you can skip the potatoes in the oven pot roast, and instead serve the beef roast over Creamy Mashed Potatoes. The mashed potatoes are yet another comforting dish that’s perfect to keep everyone feeling happy and full. Plus the fluffy potatoes will soak up the gravy from the fork-tender roast for a delicious combination. For a holiday-worthy spread add other classic sides like Geen Bean Casserole and Scalloped Corn.
MORE POT ROAST RECIPES
MORE METHODS FOR MAKING SWEDISH POT ROAST
Slow Cooker Swedish Pot Roast
- For Slow Cooker Swedish Pot Roast, start by adding vegetable oil or olive oil to a large pan over medium heat. After a few minutes cooking oil so it’s heated add the chuck roast. Brown meat on all sides.
- Add the onions to the same pan and cook until translucent.
- Transfer the roast and onions to the crock pot.
- Add the carrots, potatoes, brown sugar, beef broth, red wine, cinnamon, nutmeg, and ginger to the slow cooker.
- Put the lid on top and cook on low for 9 hours or high for 6.
- If you want a thicker sauce add a cornstarch slurry 30 minutes before the recipe is done.
Pressure Cooker Swedish Pot Roast
- Start the pressure cooker recipe with the pressure cooker set to its saute function and add oil to the base.
- Brown the roast in pressure cooker, then add in the onions and cook until translucent.
- Seal the pressure cooker and cook for 45 minutes with pressure on high.
- Quick-release the pressure for 5 minutes, and then open the pot.
VARIATIONS ON SWEDISH POT ROAST
- Flavor add-ins: For some different flavors in the beef pot roast try adding minced clove garlic or garlic powder, paprika, allspice, cloves, or red pepper flakes.
- Red wine replacements: Instead of red wine, you can use rice wine vinegar, apple cider vinegar, cranberry juice, or ginger ale in the recipe.
- Potatoes: Instead of Yukon Gold Potatoes, you could do Melody Potatoes, mini red potatoes, or even sweet potatoes in the recipe.
- Creamy Gravy: For a more creamy gravy, mix in 1 cup sour cream before serving.
SIDES TO SERVE WITH SWEDISH POT ROAST
HOW TO STORE SWEDISH POT ROAST
- Serve: You shouldn’t leave Swedish Pot Roast sitting out for more than a couple of hours.
- Store: Let the roast cool down, then seal it in an airtight container to store in the fridge. It will keep well for 3 days.
- Freeze: You could also freeze the pot roast for up to 3 months. To reheat it, first thaw it out in the fridge. Then pop it in the oven until warmed through.
Swedish Pot Roast
- Yield: 10 Servings
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Course: Dinner
- Cuisine: Swedish
- Author: Sabrina Snyder
- 3 pound beef chuck roast , boneless
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 yellow onion , diced
- 1 pound carrots , peeled and cut into 2" chunks
- 2 pounds Yukon gold potatoes , peeled and cut into large chunks
- 1/4 cup brown sugar packed
- 2 cups beef broth
- 1 cup red wine
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat your oven to 325 degrees.
Season the chuck roast with Kosher salt, and pepper.
Add chuck roast to a large dutch oven on high heat and brown, deeply, for 4-5 minutes on each side.
Add onions and cook, stirring occasionally until translucent, about 3-4 minutes.
Add carrots, potatoes, brown sugar, beef broth, red wine, cinnamon, nutmeg, and ginger, and cook for 3 - 3 1/2 hours.
If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.
Yield: 10 Servings, Amount per serving: 409 calories, Calories: 409g, Carbohydrates: 28g, Protein: 29g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 94mg, Sodium: 794mg, Potassium: 1059mg, Fiber: 4g, Sugar: 9g, Vitamin A: 7595g, Vitamin C: 21g, Calcium: 63g, Iron: 4g
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