Ingredients

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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