Swedish Pot Roast

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.

This easy Family Dinner is a flavorful twist on Classic Pot Roast. The creamy sauce mixture and rich spices make it even more indulgent and warming.

Swedish Pot Roast in pot


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!

Swedish Pot Roast ingredients in pot with seared roast

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.




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.

Swedish Pot Roast in pot


  • 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. 



  • 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 serving on plate with egg noodles

Pin this recipe now to remember it later

Pin Recipe

Swedish Pot Roast

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.
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


  • 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 ½ 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.


Calories: 409kcal | Carbohydrates: 28g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 794mg | Potassium: 1059mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7595IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 4mg
Keyword: Swedish Pot Roast

Swedish Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi! Just to clarify, do you leave the lid on the Dutch oven when you place it in the oven?Thank You!