1-- boneless beef chuck shoulder pot roast (2 1/2 to 3 pounds)
1/4cup all-purpose flour
2tablespoons olive oil
1/4cup balsamic vinegar
2small onions, halved, sliced
4medium shallots, sliced
1/4cup chopped pitted dates
1/4 to 1/2teaspoons black pepper
Heat oven to 325F. 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 325F 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.