Pot Roast with Orange and Dates

Name: Pot Roast with Orange and Dates
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: American
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

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.

8 servings

3 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

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

Cooking Instructions

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

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

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