Pot Roast made more modern. Instead of root vegetables and starches, this Shoulder Roast simmers in an unexpected yet delicious blend of balsamic vinegar, onions, shallots and dates.
Preheat oven to 325°F. Lightly coat beef Shoulder Roast Boneless with flour. Heat oil in Dutch oven over medium heat until hot. Brown roast evenly; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2-1/4 to 3-1/4 hours or until roast is fork-tender. Remove roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve roast. Serve with sauce.