Pot Roast with Orange and Dates

Ingredients for Pot Roast with Orange and Dates

• 2 (1.1kg) boneless beef chuck roasts, each about 7x4x2 inches

• 4 teaspoons sugar

• 3 tablespoons olive oil, divided

• 450g onions, thinly sliced

• 6 tablespoons red wine vinegar

• 1/2 teaspoons ground allspice

• 475ml low-salt chicken broth

• 240ml orange juice

• 120ml tomato sauce

• 2 cups pitted dates

• 1/2 xícara de salsinha italiana fresca picada

Preheat oven to 177°C. 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.

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.

Preheat oven to 177°C. 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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