Mediterranean Braised Beef

Yield: 6 to 8 servings

Ingredients

• 1 boneless beef chuck shoulder pot roast (2 1/2 to 3 pounds)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 small onions, halved, sliced
• 4 medium shallots, sliced
• 1/4 cup chopped pitted dates
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper

Instructions

1. Heat oven to 325 degrees F. Lightly coat beef pot roast with flour.
2. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
3. Add 1 1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved.
4. Return pot roast.
5. Add onions, shallots, dates, salt and pepper; bring to a boil.
6. Cover tightly and cook in 325 degrees F oven 2 to 2 1/2 hours or until pot roast is fork-tender.
7. Remove pot roast; keep warm.
8. Cook liquid and vegetables over medium-high heat to desired consistency.
9. Carve pot roast.
10. Serve with sauce.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association