- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- 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 to 2 1/2 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.
Servings: 6 to 8
Submitted by: Recipe Group Member
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