Mediterranean Beef Pot Roast

• 4 hrs
• 6 SERVINGS
• 380 Cal
• 46 g Protein

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (2-1/2 to 3 pounds)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1-1/2 cups water
• 1/4 cup balsamic vinegar
• 2 small onions, halved, sliced
• 4 medium shallots, sliced
• 1/4 cup chopped dates
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper

Cooking:

1. Preheat oven to 325°F. Lightly coat beef Cross Rib Roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown roast evenly; 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 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 roast is fork-tender. Remove roast; keep warm.
3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve roast. Serve with sauce.