Mediterranean Braised Beef

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
  • 8
    SERVINGS
  • 377
    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
  • 1/4 cup balsamic vinegar
  • 2 small onions, halved, sliced
  • 4 medium shallots, sliced
  • 1/4 cup chopped pitted dates
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon black pepper

Cooking:

  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.

Nutrition Information

Butcher Counter

Mediterranean Braised BeefShoulder 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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