INGREDIENTS
2 lb
boneless beef chuck shoulder roast (trimmed of any fat)
3 tbsp
all purpose flour (can use gluten-free)
1/2 tsp
salt
1 tsp
black pepper
1/2 tsp
dried oregano
1
large onion (finely chopped)
4
shallots (sliced)
2 tbsp
extra virgin olive oil
1
garlic clove (minced)
1/2 cup
beef broth
1/4 cup
red wine (Cabernet Sauvignon, Merlot or Pinot Noir works well here *if you don’t have wine, just use more beef broth)
1/4 cup
good quality balsamic vinegar
1/2 cup
chopped (pitted Medjool dates)
*optional: parsley or fresh oregano for garnish