Mediterranean Braised Beef

Ingredients:
  • 1 (2 1/2 to 3 lbs) boneless beef chuck shoulder pot roast
  • 1/4 cup all-purpose flour
  • 2 Tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 2 small onions, halved, sliced
  • 4 medium shallots, sliced
  • 1/4 cup chopped pitted dates
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp ground pepper
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Preparation:

Heat oven to 325° F.

Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.

Add 1 1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325° F oven 2 to 2 1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.

Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:






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