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Time: 240 Minutes

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.

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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

    • Quick Facts

  • 240 Minutes
  • 6 Servings
  • 377kcal Calories
  • 46g Protein

    • 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

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    6 377kcal 16g 139mg 14g 46g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 8g Monounsaturated Fat; Carbohydrates; Fiber; 7.1mg NE Niacin; 0.8mg Vitamin B6; 4.8mcg Vitamin B12; 5.7mg Iron; 56.7mcg Selenium; Zinc; 112.6mg Choline;

    Courtesy of BeefItsWhatsForDinner.com