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Mediterranean Braised Beef Mediterranean Braised Beef


1 boneless chuck shoulder pot roast (2 ½ to 3 pounds)
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup balsamic vinegar
2 small onions, halved and sliced
4 medium shallots, sliced
¼ cup chopped pitted dates
½ teaspoon salt
¼ to ½ teaspoon pepper


1. Heat oven to 325°F. Lightly coat pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast and remove. 2. Add 1 ½ cups water and vinegar to Dutch oven. Cook until brown bits attached to pan are dissolved, stirring constantly. Return pot roast. Add onions, shallots, dates, salt and pepper, and bring to a boil. Cover tightly and cook in 325°F oven 2 to 2 ½ hours or until pot roast is fork-tender. Remove pot roast, and keep warm. 3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.