Mediterranean Braised Beef
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 3 hrs 15 min
Yield: 6 servings
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 Tbs olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 tsp salt
1/4 to 1/2 tsp pepper
Directions
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.
Makes 6 to 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 539
Calories from Fat 247 (46%)
% Daily Value*
41%Total Fat 27g
40%Saturated
Fat 8g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 13.6g
38%Cholesterol 115mg
13%Sodium 323mg
23%Potassium 789mg
8%Total
Carbohydrate 23g
8%Dietary
Fiber 1.9g
Sugars 13g
Sugar Alcohols 0g
100%Protein 50g