Mediterranean Braised Beef  --
Lean Cut
  • Total Recipe Time: 2-1/2 to 3-1/4 hours
  • Makes 6 to 8 servings


  1. 1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
  2. 1/4 cup all-purpose flour
  3. 2 tablespoons olive oil
  4. 1/4 cup balsamic vinegar
  5. 2 small onions, halved, sliced
  6. 4 medium shallots, sliced
  7. 1/4 cup chopped pitted dates
  8. 1/2 teaspoon salt
  9. 1/4 to 1/2 teaspoon black pepper


  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. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2-1/4 to 3-1/4 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
  3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Comments (5)
Usage Guidelines.


I actually used stew meat in lieu of a roast - but it came out great! ...almost like a "quick" beef bourgingnon ;-) well, less steps anyway YUM!


Made this last week but had a couple of changes used beefbroth instead of water and i also added some fresh thyme. I also added some quartered potatoes the last 45 min. The fam loved loved loved it.


Not too bad. Thinking ahead I added oregano and minced fresh rosemary to taste along with 3 lg cloves of minced garlic and added 1/4 cup of red wine to give it a Mediterranean flavor.


this sounds wonderful. not too many ingred. sounds right for someone who is NOT a cook


This is a wonderful recipe. If you don't like it really hot, only use 1 tsp of chili pepper. If you don't like the squash, mash potatoes work too.