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Mediterranean Braised Beef

Total preparation and cooking time: 2-1/2 to 3-1/4 hours

Servings: 6 - 8


  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 - 1/2 tsp pepper

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Heat oven to 325 degrees 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 degrees 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.