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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