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Pot Roast with Orange and Dates

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches

  2. 4 teaspoons sugar

  3. 3 tablespoons olive oil, divided

  4. 1 pound onions, thinly sliced

  5. 6 tablespoons red wine vinegar

  6. 1/2 teaspoon ground allspice

  7. 2 cups low-salt chicken broth

  8. 1 cup orange juice

  9. 1/2 cup tomato sauce

  10. 2 cups pitted dates

  11. 1/2 cup chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. 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. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate. Add 1 tablespoon oil and onions to pot. Sauté 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.

  2. 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. Cool uncovered 1 hour. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.

  3. Preheat oven to 350°F. 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.

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