Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.46 Kcal (1367 kJ) | ||
| Calories from fat | 106.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.82g | 18% | |
|---|---|---|---|
| Cholesterol | 96.57mg | 32% | |
| Sodium | 271.91mg | 11% | |
| Potassium | 275.3mg | 6% | |
| Total Carbs | 20.86g | 7% | |
| Sugars | 11.18g | 45% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 35.48g | 71% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 4.9mg | 27% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.73 Kcal (543 kJ) | ||
| Calories from fat | 42.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 18% | |
|---|---|---|---|
| Cholesterol | 38.38mg | 32% | |
| Sodium | 108.05mg | 11% | |
| Potassium | 109.4mg | 6% | |
| Total Carbs | 8.29g | 7% | |
| Sugars | 4.44g | 45% | |
| Dietary Fiber | 1.06g | 11% | |
| Protein | 14.1g | 71% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 1.9mg | 27% | |
| Calcium | 12.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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