Mediterranean Balsamic Braised Beef
1 boneless beef chuck shoulder pot roast (2 1/2 to 3 pounds)
1/4 cup all purpose flour
2 Tbsp 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 black pepper
Heat oven to 325 degrees 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 32 degrees 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: 8 servings
Nutritional Information Per Serving: Calories: 217 ; Protein: 22 g ;
Fat: 9 g ; Sodium: 206 mg; Cholesterol: 57 mg ; Saturated Fat: 2 g ;
Dietary Fiber: 1 g ; Carbohydrates: 12 g
Posted by: Darlene BC <dsharple@shaw.ca>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment