Mediterranean Braised Beef
Your family will love the incredibly delicious flavor of this braised beef dish.
CooksRecipes.com Visitor Comment: "I actually used stew meat in lieu of a roast - but it came out great! ...almost like a "quick" beef bourguignon ;-) well, less steps anyway. YUM!"
1 (2 1/2 to 3 pound) boneless beef chuck shoulder pot roast
1/4 cup all-purpose flour
2 tablespoons olive oil
1 1/2 cups beef broth or water
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 ground pepper
- Preheat oven to 325°F (160°C).
- Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
- 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.
- Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Makes 6 to 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.