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Swedish Pot Roast

Julie Clark
  • 225 minutes
  • Serves 8

INGREDIENTS

2 tbsp

butter

1 tbsp

dried parsley

1/4 tsp

ground black pepper

1/8 tsp

nutmeg

1/2 tsp

onion powder

1/4 tsp

salt

2 1/2 lb

English shoulder roast

2 tbsp

beef juices ((from the cooked roast))

2 tbsp

all-purpose flour

2 tsp

beef bouillon granules

1/8 tsp

ground black pepper

2 cups

milk