Your family will love the
incredibly delicious flavor of this braised beef dish.
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!"
Mediterranean
Braised Beef
- 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
- Heat 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 provided
courtesy of the Beef Industry Council.
