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    Mediterranean Braised Beef


    Source of Recipe


    beefitswhatsfordinner.com

    List of Ingredients




    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 to 1/2 teaspoon pepper


    Recipe



    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 to 2-1/2 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.

    Makes 6 to 8 servings.


 

 

 


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