Mediterranean Braised Beef
From deedeec 14 years agoIngredients
- 2.5-3 lbs boneless beef chuck Shoulder pot roast shopping list
- 1/4 Cup all-purpose flour shopping list
- 2 Tablespoons olive oil shopping list
- 1 1/2 Cups water shopping list
- 1/4 Cup balsamic vinegar shopping list
- 2 small onions, halved, sliced shopping list
- 4 Medium shallots, sliced shopping list
- 1/4 Cup chopped pitted dates shopping list
- 1/2 Teaspoon salt shopping list
- 1/4 to 1/2 Teaspoon black pepper (10-20 crushed peppercorns) shopping list
How to make it
- Heat oven to 325°F. 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 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 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.
- Options: use beef broth instead of water and add some thyme. Stew meat can also be used instead of a roast.
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