Formulation:
- 2 ½ – 3 lb. boneless red meat chuck shoulder pot roast.
- ½ cup all-cause flour
- 3 tbsp. olive oil
- 2 cups water
- ¼ cup balsamic vinegar
- 1 medium sized onion halved and sliced in reasonably thick slices
- ¼ cup pitted italian prunes in syrup. save the syrup
- (display: i spend the small 8.5 oz. measurement) you’d furthermore spend chopped dates.
- Salt, pepper to style
- Add diversified seasonings whenever you need, i fair kept it easy..
Instructions:
- NOTE: You want to doubtless perhaps doubtless also furthermore slack prepare dinner it on high of the diversity lined with a tight fitting lid admire I did or….
- Heat oven to 325 levels
- Heat the olive oil unless hot in a deep oven proof skillet.
- Flour the roast and fry in the oil unless correctly browned on each and every aspect
- Fetch the roast and add the water and the vinegar, scraping the brown bits free from the bottom of the skillet.
- Residing the roast support into the skillet with the onions and prunes and about 4 oz. of the syrup from the prunes. Add salt, pepper and seasonings
- Conceal tightly and prepare dinner for roughly 3 hours or unless the roast is fork tender.
- Fetch the roast and support it warm.
- Over med/high heat the sauce unless it reaches a consistency you admire…if it’s already too thick fair add a puny of water.
- Nick the roast and support with the sauce.