Preheat oven to 325 degrees.
Lightly coat chuck roast with flour.
Heat oil in Dutch oven over medium heat until hot. Brown pot roast in oil, remove.
Add water & vinegar to Dutch oven, cook and stir until brown bits attached to pan are dissolved.
Return chuck roast.
Add onions, shallots, dates, salt & pepper, bring to a boil.
Cover tightly and cook in oven 2-2 ½ hours (or until roast is fork tender).
Remove from oven, keep warm.
Cook liquid & onion/shallot mix over medium-high heat to desired consistency.
Carve roast and serve with onion/shallot sauce.