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Mediterranean Braised Beef

1 (2 1/2 to 3 pound) boneless beef chuck shoulder pot roast
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 ground pepper

1. Heat oven to 325°F.
2. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
3. 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 to 2 1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
4. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.