• 1 Star Ranch Angus^® Beef Chuck Shoulder Pot Roast (about 3 pounds)
• ¼ cup all-purpose flour
• 2 Tbsp olive oil
• 1-1/2 cup water
• ¼ cup balsamic vinegar
• 2 small onions, halved, sliced
• 4 medium shallots, sliced
• ¼ cup chopped pitted dates (optional)
• ½ tsp salt
• ½ tsp pepper

1. Heat oven to 325°F. Lightly coat beef with flour. Heat oil in stockpot over medium heat until hot. Brown beef. Season with salt and pepper, remove. 
2. Add water and vinegar to stockpot; cook until browned bits attached to pan are dissolved. Return pot roast. Add onions, shallots and dates; 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.
3. Cook liquid and vegetables over medium-high heat to desired consistency. Serve pot roast with sauce.

Serving suggestions: mashed sweet potatoes, steamed green beans & cherry tomatoes.      

Recipe courtesy of The Beef Checkoff

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