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
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.
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.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutrition information per serving: 377 calories; 16 g fat (4 g saturated fat; 8 g monounsaturated fat); 139 mg cholesterol; 285 mg sodium; 14 g carbohydrate; 1.3 g fiber; 46 g protein; 7.1 mg niacin; 0.8 mg vitamin B6; 4.8 mcg vitamin B12; 5.7 mg iron; 56.7 mcg selenium; 13.5 mg zinc; 112.6 mg choline.