1. Recipes
  2. Slow-Cooked Mediterranean Braised Beef

Slow-Cooked Mediterranean Braised Beef

Looking for a new flavorful roast recipe? Try this triple-tested Mediterranean-style beef roast with onions, shallots and dates.

Cook Mode

Ingredients:

  • 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 to 3 pounds)
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 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 pepper

Cooking:

  1. Place beef Cross Rib Roast in 4-1/2 to 5-1/2-quart slow cooker and lightly cover with flour. Combine water, vinegar, onions, shallots, dates, salt and pepper in medium bowl; pour over beef. Cook on HIGH 4 hours or on LOW 8 hours. (No stirring is necessary during cooking.) Remove pot roast; keep warm.
  2. In a medium sauce pan, cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
    3. Cook's Tip: If you have questions about starting solid foods, consult your physician or health care provider.
Alternate Cooking Method:

  1. This recipe can be made in a 6-quart electric pressure cooker. Whisk flour and 1/2 cup water in medium bowl; stir in vinegar, dates, salt and pepper. Place beef Cross Rib Roast, onions and shallots in pressure cooker; add flour mixture. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!