Pot Roast With Orange And Dates

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 (2 1/2 lb) boneless beef chuck, roasts each about 7x4x2 inches
• 4 teaspoons sugar
• 3 tablespoons olive oil, divided
• 1 lb onion, thinly sliced
• 6 tablespoons red wine vinegar
• 1/2 teaspoon ground allspice
• 2 cups low sodium chicken broth
• 1 cup orange juice
• 1/2 cup tomato sauce
• 2 cups pitted dates
• 1/2 cup chopped fresh italian parsley

Recipe

• 1 preheat oven to 350°f
• 2 sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar.
• 3 heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat.
• 4 add roasts.
• 5 cook until brown, about 8 minutes per side; transfer to plate.
• 6 add 1 tablespoon oil and onions to pot. sauté until dark brown, stirring often, about 10 minutes.
• 7 mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. add broth, orange juice, and tomato sauce; bring to boil.
• 8 return roasts and accumulated juices to pot. scatter dates around roasts; sprinkle with parsley.
• 9 cover pot; place in oven.
• 10 braise roasts 1 hour.
• 11 turn roasts over, cover, and braise until tender, about 1 hour.
• 12 tilt pot; spoon off fat from top of sauce.
• 13 either eat roast now or see below for eating later:
• 14 cool uncovered 1 hour.
• 15 do ahead can be made 2 days ahead.
• 16 chill uncovered until cold; cover and keep chilled.
• 17 if you made ahead--to re-heat roast:.
• 18 preheat oven to 350°f
• 19 transfer roasts to board, scraping sauce into pot.
• 20 cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish.
• 21 spoon sauce over.
• 22 cover; rewarm about 25 minutes.