Pot Roast with Orange and Dates
A tender braised beef chuck roast infused with sweet dates, orange juice, and aromatic allspice. This hearty dish combines savory meat with a unique fruity twist for a memorable main course.
Ingredients
- •2 pieces boneless beef chuck roasts
- •4 teaspoons sugar
- •3 tablespoons olive oil
- •1 pound onions
- •6 tablespoons red wine vinegar
- •½ teaspoon ground allspice
- •2 cups low-salt chicken broth
- •1 cup orange juice
- •½ cup tomato sauce
- •2 cups pitted dates
- •½ cup fresh Italian parsley
Cooking Instructions
- 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.
30 min
- 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.
180 min
- 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.
25 min
