Pot Roast With Orange and Dates
- 2 (2 1/2 lb) beef chuck, boneless, roasts each about 7x4x2 inches
- 4 teaspoons sugar
- 3 tablespoons olive oil, divided
- 1 lb onion, sliced, thinly
- 6 tablespoons red wine vinegar
- 12 teaspoon allspice, ground
- 2 cups low sodium chicken broth
- 1 cup orange juice
- 12 cup tomato sauce
- 2 cups pitted dates
- 12 cup Italian parsley, fresh, chopped
DirectionsPreheat oven to 350F Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar.
Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat.
Cook until brown, about 8 minutes per side; transfer to plate.
Add 1 tablespoon oil and onions to pot.
Saute until dark brown, stirring often, about 10 minutes.
Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits.
Add broth, orange juice, and tomato sauce; bring to boil.
Return roasts and accumulated juices to pot.
Scatter dates around roasts; sprinkle with parsley.
Cover pot; place in oven.
Braise roasts 1 hour.
Turn roasts over, cover, and braise until tender, about 1 hour.
Tilt pot; spoon off fat from top of sauce.
Either eat roast now or see below for eating later: Cool uncovered 1 hour.
DO AHEAD Can be made 2 days ahead.
Chill uncovered until cold; cover and keep chilled.
If you made ahead--to re-heat roast:.
Preheat oven to 350F Transfer roasts to board, scraping sauce into pot.
Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish.
Spoon sauce over.
Cover; rewarm about 25 minutes.