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Mediterranean BEef POt Roast

Clod Heart Roast

mediterranean-braised-beef

Ingredients:

1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1-1/2 cups water
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Cooking

  1. Preheat oven to 325°F. Lightly coat beef Shoulder Roast Boneless with flour. Heat oil in Dutch oven over medium heat until hot. Brown roast evenly; 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 roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2-1/4 to 3-1/4 hours or until roast is fork-tender. Remove roast; keep warm.
  3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve roast. Serve with sauce.
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