Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-1/2 to 3 pounds) boneless beef chuck pot roast | ||
| ¼ c. flour | ||
| 2 tbsp. olive oil | ||
| ½ c. water | ||
| ¼ c. balsamic vinegar | ||
| 2 small onions, halved and sliced | ||
| 4 medium shallots, sliced | ||
| ¼ c. chopped pitted dates | ||
| ½ tsp. salt | ||
| ¼ tsp. pepper |
Directions
- Preheat oven to 325 degrees.
- Lightly coat beef roast with flour.
- Heat oil in Dutch oven over medium heat until hot. Brown pot roast and remove.
- Add water and vinegar to Dutch oven. Cook and stir until brown bits attached to pan are dissolved. Return pot roast to Dutch oven.
- Add onion, shallots, dates, salt and pepper and bring to a boil. Cover tightly and cook in oven 2 to 2-1/2 hours or until pot roast is fork-tender.
- Remove pot roast and keep warm.
- Cook liquid and vegetables over medium-high heat to desired consistency.
- Carve pot roast. Serve with sauce.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 95mg
- Sodium: 230mg
- Total Carbohydrates: 8g
- Protein: 27g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 2%
Recipe Source:
www.itswhatsfordinner.com.