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Swedish pot roast with gravy
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Swedish Pot Roast

Swedish Pot Roast is oven-roasted until fork-tender before getting smothered in a creamy, buttery, and rich mushroom gravy.
Course Main Course
Cuisine American
Keyword Pot Roast, Swedish Pot Roast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Calories 412kcal
Author Catalina Castravet

Ingredients

Season the roast:

  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 1/2 pounds English shoulder roast

For the gravy:

  • 8 ounces mushrooms
  • 2 tablespoons butter unsalted
  • 2 tablespoons beef juices from the cooked roast
  • 2 tablespoons all-purpose flour
  • 2 teaspoon beef bouillon granules
  • Salt and pepper black pepper
  • 2 cups milk
US Customary - Metric

Instructions

  • Preheat oven to 300 degrees F.

Season the roast:

  • Mix together the seasonings in a small bowl and rub well all over the meat.
  • Place a large skillet over medium heat, and heat the oil.
  • Once hot, brown the roast on all sides until nicely seared and browned.
  • Place the meat into a 2 1/2 quart dutch oven and cover it with the lid.
  • Set aside the skillet with the dripping for the gravy later.
  • Bake the roast for 3-4 hours or until fork-tender.

Gravy:

  • Place the skillet with the drippings over medium heat and add the butter, melt it and add the mushrooms. Cook them stirring until nicely browned and tender.
  • Add two tablespoons of the juices from the roast from the dutch oven.
  • Add in the flour, beef bouillon, salt, and pepper, and mix well.
  • Slowly pour 1/2 cup of milk and whisk until the mixture is smooth.
  • Add the remaining 1/2 cup of milk and whisk until smooth and bring to a low boil, whisking constantly.
  • Cook for 5-7 minutes or until the gravy has thickened. Remove from heat.
  • Serve the pot roast and gravy over mashed potatoes.
  • Garnish with fresh parsley.

Notes

  • The gravy will continue to become thicker as it cools down, so don’t go overboard with simmering it.
  • Sear the beef well to lock in the flavors and give the dish a nice color. 
  • You can use whole or 2% milk.

Nutrition

Calories: 412kcal | Carbohydrates: 9g | Protein: 46g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 480mg | Potassium: 894mg | Fiber: 1g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg