Alternate Cooking Method:
Place beef Arm Chuck Roast in 4-1/2 to 5-1/2-quart slow cooker and lightly cover with flour. Combine water, vinegar, onions, shallots, dates, salt and pepper in medium bowl; pour over beef. Cook on HIGH 4 hours and on LOW 8 hours. (No stirring is necessary during cooking.) Remove pot roast; keep warm.
In a medium sauce pan, cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
This recipe can be made in a 6-quart electric pressure cooker. Whisk flour and 1/2 cup water in medium bowl; stir in vinegar, dates, salt and pepper. Place beef Chuck Roast, onions and shallots in pressure cooker; add flour mixture. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 234 Calories; 69.3 kcal Calories from fat; 7.7 g Total Fat; 2.7 g Saturated Fat; 0.3 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat; 84 mg Cholesterol; 251 mg Sodium; 14 g Total Carbohydrate; 1.3 g Dietary Fiber; 28 g Protein; 3.5 mg Iron; 416 mg Potassium; 4.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 8 mg Zinc; 34.2 mcg Selenium; 88.1 mg Choline;