Mediterranean Braised Beef

Bring the flavors of the Mediterranean to your table
with this fantastic tasting braised beef recipe.
I use some pitted dates here to compliment the vinegar.

Ingredients:
1 boneless beef chuck shoulder pot roast (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

Directions:
Preheat oven to 325 degrees 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 degree 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.