Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Mediterranean Braised Beef




Source of Recipe


Jo Gainey
Total Preparation & Cooking Time: 3 1/4 hours

1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
4 chopped pitted dates (if omitted, increase marmalade to 4 tablespoons)
2 Tablespoons sugar-free orange marmalade
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Heat oven to 325°F. 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, marmalade, 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 sauce consistency.
Carve pot roast. Serve with sauce.

4 servings.

This recipe works for lamb shanks too--use about 5-6 lbs lamb shanks, and
add a clove of crushed garlic along with the marmalade. Add water
sufficient to prevent sticking if the juices evaporate too quickly. Cook
lamb shanks until the meat is falling off the bone.