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| Mediterranean Braised Beef |
Servings: 6
Prep Time: 45 minutes
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| INGREDIENTS |
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1 HORMEL® ALWAYS TENDER® Boneless Beef Chuck Shoulder Pot Roast (2-1/2 to 3 pounds)
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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1/4 cup balsamic vinegar
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1 1/2 cups water
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2 small onions, halved, sliced
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4 medium shallots, sliced
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1/4 cup chopped pitted dates
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1/2 teaspoon salt
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1/4 teaspoon pepper
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| DIRECTIONS |
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1. 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.
2. 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.
3. Cook liquid and vegetables over medium-heat to desired consistency. Carve pot roast. Serve with sauce.
This recipe furnished courtesy of The Beef Council
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