Mediterranean beef roast by the Texas Beef Council

Mediterranean beef roast by the Texas Beef Council
Mediterranean beef roast by Texas Beef Council (Picasa)
Mediterranean beef roast by Texas Beef Council
Mediterranean beef roast by Texas Beef Council (Source: East Texas Kitchen Staff)
Mediterranean beef roast by Texas Beef Council

TYLER, TX (KLTV) - Shalene McNeill with the Texas Beef Council shares how to make a tender beef roast in your Dutch oven.

Mediterranean beef roast by the Texas Beef Council

Ingredients

· 1 beef shoulder roast, boneless (2-1/2 to 3 pounds)

· 1/4 cup all-purpose flour

· 2 tablespoons olive oil

· 1/4 cup balsamic vinegar

· 2 small onions, halved, sliced

· 4 medium shallots, sliced

· 1/4 cup chopped pitted dates

· 1/2 teaspoon salt

· 1/4 to 1/2 teaspoon black pepper

Preparation

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 2-1/4 to 3-1/4 hours or until pot roast is fork-tender. Remove pot roast; keep warm.

3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

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