Mediterranean Beef Pot Roast

Pot Roast made more modern. Instead of root vegetables and starches, this Shoulder Roast simmers in an unexpected yet delicious blend of balsamic vinegar, onions, shallots and dates.

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

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast Boneless (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 Shoulder Roast Boneless 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.

Nutrition Information

Butcher Counter

Mediterranean Beef Pot RoastShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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