Time to Cook
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.
Cooking Tip: If you have questions about starting solids foods, consult your physician or health care provider.
Nutrition information per serving: 377 Calories; 144 Calories from fat; 16g 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 NE Niacin; 0.8 mg Vitamin B6; 4.8 mcg Vitamin B12; 13.5 mg Zinc; 56.7 mcg Selenium; 112.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Filed Under:Pot Roast / Comfort Foods