1 beef Shoulder Roast Boneless (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
Preheat oven to 325°F. Lightly coat beef Shoulder Roast Boneless with flour. Heat oil in Dutch oven over medium heat until hot. Brown roast evenly; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return 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 roast is fork-tender. Remove roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve roast. Serve with sauce.
Nutrition information per serving: 377 Calories; 144 kcal Calories from fat; 16 g Total Fat; 4 g Saturated Fat; 8 g Monounsaturated Fat; 139 mg Cholesterol; 285 mg Sodium; 14 g Total Carbohydrate; 1.3 g Dietary Fiber; 46 g Protein; 5.7 mg Iron; 7.1 mg Niacin; 0.8 mg Vitamin B6; 4.8 mcg Vitamin B12; 13.5 mg Zinc; 56.7 mcg Selenium; 112.6 mg Choline;