Pot Roast With Orange And Dates
This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices. can be made 2 days ahead. This recipe is courtesy of bon appetit, april 2007.
Steps
Preheat 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.
Add roasts.
Cook until brown , about 8 minutes per side.
Transfer to plate.
Add 1 tablespoon oil and onions to pot.
Saut 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.
Tran.
Ingredients
boneless beef chuck, sugar, olive oil, onion, red wine vinegar, ground allspice, low sodium chicken broth, orange juice, tomato sauce, pitted dates, fresh italian parsley