Swedish Beef Roast

Melt butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef roast dry with paper towels and season generously with salt on all surfaces.

Brown the beef roast on all sides in the hot butter, approximately 3-4 minutes per side, until a deep golden crust forms. Transfer the roast to a plate.

In the same pot, sauté the minced onion over medium heat until softened and translucent, about 3-4 minutes. Add the chopped anchovies and stir constantly to incorporate them into the onion mixture.

Return the beef roast to the pot and pour in the water, vinegar, and whiskey. Sprinkle the brown sugar over the roast and scatter the bay leaf and peppercorns around it.

Bring the liquid to a simmer, then reduce heat to low. Cover the pot with a lid and braise the roast for approximately 2.5 to 3 hours, turning the roast occasionally, until the meat is very tender and easily pierced with a fork.

Remove the roast from the pot and place it on a cutting board. Tent loosely with foil to keep warm while preparing the sauce.

Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface if desired.

Simmer the strained sauce over medium heat for 5-10 minutes to reduce slightly and concentrate the flavors. Taste and adjust seasoning with salt if needed.

Slice the beef roast against the grain into thick slices and arrange on a serving platter. Pour the warm sauce over the sliced meat and serve immediately.