Swedish Pot Roast

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Ingredients

• 1 1/2 teaspoons salt, divided
• 1 beef chuck pot roast (about 3 to 4 pounds)
• 4 whole cloves
• 2 medium onions, quartered
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/3 cup water
• 1 tablespoon corn syrup
• 1 1/2 teaspoons anchovy paste, optional
• 1/4 cup cold water
• 2 tablespoons all-purpose flour
• 1/4 teaspoon black pepper

Directions

• 1
  Sprinkle 1 teaspoon salt in a Dutch oven. Add the beef. Cook beef over medium heat until browned on all sides, about 9 minutes.
• 2
  Press cloves into the onion quarters. Arrange onions around the beef. Add carrots and celery.
• 3
  Combine 1/3 cup water, corn syrup and anchovy paste in a small bowl and mix well. Pour over beef.
• 4
  Cook over medium-low heat, covered, until beef is tender, about 21/2 hours. Transfer beef to a serving platter; keep warm.
• 5
  Combine cold water and flour in a small bowl and mix well. Add to carrot mixture in Dutch oven and mix well. Cook, stirring continually, until thickened and bubbly, about 5 minutes. Add remaining salt and the black pepper and mix well. Serve with beef.