Swedish Pot Roast with Anchovies (Slottsstek) 2 tablespoons vegetable oil 1 (3 to 4 pound) beef boneless rump roast, chuck    eye roast or bottom round roast 1 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup hot water 2 tablespoons brandy 2 tablespoons molasses 2 tablespoons vinegar 1/2 teaspoon instant beef bouillon 2 to 4 anchovy fillets, chopped 1 bay leaf Heat oil in Dutch oven until hot. Cook beef in oil over medium heat, turning occasionally, until brown on all sides, about 15 minutes; drain. Sprinkle beef with allspice, salt and pepper. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, turning beef occasionally, until tender, 1 1/2 to 2 hours. Remove beef to serving platter; keep warm. Skim fat from cooking liquid. Heat liquid to boiling; reduce heat. Simmer uncovered until reduced to 1 cup, about 10 minutes. Serve sauce with beef. Serve with buttered peas and carrots if desired. Yields 8 to 10 servings.