MEDITERRANEAN BALSAMIC BRAISED BEEF‏

Nutritional Information (Per Serving) :
Calories: 217; Protein: 22 g; Sodium: 206 mg; Cholesterol: 57 mg; Fat: 9 g; Saturated Fat: 2 g;
Dietary Fiber: 1 g; Carbohydrates: 12 g

Yield: Makes 8 servings

 
INGREDIENTS :
 
-  1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
-  1/4 cup all-purpose flour
-  2 tablespoons olive oil
-  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 black pepper
 

PREPARATIONS :
 
Heat oven to 325F. 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 325F 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.