Name: Scandanavian Pot Roast Serves: 6-8 Category: Beef Cuisine: European Source: BonApp Ingredients: 3 tbsp vegetable oil 3-4 pound boneless chuck, trimmed of fat 4 carrots, cut into 2 inch pieces 3 medium onions, sliced thick 3 tbsp flour 4 tsp minced fresh ginger 2 garlic cloves, sliced 1 1/2 cups white wine 1 1/2 cups beef broth 1/4 cup brandy 2 tbsp unsulphured molasses 1 bay leaf 2 tsp ground coriander 1 tsp salt Pinch ground red pepper Directions: Preheat oven to 325*. Heat oil in dutch oven, brown meat on all sides, about 10 minutes. Remove meat and set aside. Add carrots, and onions to dutch oven and saute until lightly browned, about 10 minutes. Add flour and stir until browned, about 3 minutes Stir in ginger and garlic, saute 30 seconds. Add remaining ingredients, return meat to dutch oven, cover and cook in oven for 2 1/2 hours, or until fork-tender. Remove meat, slice across the grain. Arrange on platter with vegetables, spoon some sauce over the meat and pass remaining gravy.