Pot Roast with Orange and Dates - News, Weather and Classifieds for Southern New England

Pot Roast with Orange and Dates

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Serves 8


2 2-pound boneless beef chuck roasts

4 teaspoons sugar

3 tablespoons extra virgin olive oil, divided

1 pound onions, thinly sliced

6 tablespoons red wine vinegar

1/2 teaspoon ground allspice

2 cups low-salt chicken broth

1 cup orange juice

1/2 cup tomato sauce

2 cups pitted dates

1/2 cup parsley, chopped

Method of Preparation:

1. Preheat oven to 350 degrees 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 and place in oven for 1 hour.

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