Mediterranean Braised Beef |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Beef, it's what's for dinner. Ingredients:
2 1/2-3 lbs boneless beef chuck shoulder pot roast |
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 |
1/4-1/2 teaspoon pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
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