Mediterranean beef roast by the Texas Beef Council

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