36 / 23
      31 / 16
      25 / 12

      Pot Roast with Orange and Dates

      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.