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Mediterranean Braised Beef

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (2 1/2 to 3 pound) boneless beef chuck shoulder pot roast

  2. 1/4 cup all-purpose flour

  3. 2 tablespoons olive oil

  4. 1 1/2 cups beef broth or water

  5. 1/4 cup balsamic vinegar

  6. 2 small onions, halved, sliced

  7. 4 medium shallots, sliced

  8. 1/4 cup chopped pitted dates

  9. 1/2 teaspoon salt

  10. 1/4 to 1/2 teaspoon ground pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F (160°C).

  2. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.

  3. Add 1 1/2 cups beef broth (or 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 (160°C) oven 2 to 2 1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.

  4. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

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