Mediterranean Beef Pot Roast
Cross Rib Roast braised with balsamic vinegar, onions, shallots, dates and salt and pepper until fork-tender.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Measuring cup
- Wooden spoon
- Carving knife
- Carving fork
- Cutting board
Ingredients
- 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (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
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