Pot Roast With Orange And Dates
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tsps
Sugar3 tbsps
Olive Oil (divided)450 g
Onion (thinly sliced)6 tbsps
Red Wine Vinegar1 tsp
Ground Allspice1 cup
Orange Juice1 cup
Tomato Sauce2 cups
Pitted DatesDirections:
1
Preheat oven to 350°F
2
Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar
3
Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat
4
Add roasts
5
Cook until brown, about 8 minutes per side; transfer to plate
6
Add 1 tablespoon oil and onions to pot
7
Sauté until dark brown, stirring often, about 10 minutes
8
Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits
9
Add broth, orange juice, and tomato sauce; bring to boil
10
Return roasts and accumulated juices to pot
11
Scatter dates around roasts; sprinkle with parsley
12
Cover pot; place in oven
13
Braise roasts 1 hour
14
Turn roasts over, cover, and braise until tender, about 1 hour
15
Tilt pot; spoon off fat from top of sauce
16
Cool uncovered 1 hour
17
DO AHEAD Can be made 2 days ahead
18
Chill uncovered until cold; cover and keep chilled
19
Preheat oven to 350°F
20
Transfer roasts to board, scraping sauce into pot
21
Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish
22
Spoon sauce over
23
Cover; rewarm about 25 minutes
24
Preheat oven to 350°F
25
Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar
26
Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat
27
Add roasts
28
Cook until brown, about 8 minutes per side; transfer to plate
29
Add 1 tablespoon oil and onions to pot
30
Sauté until dark brown, stirring often, about 10 minutes
31
Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits
32
Add broth, orange juice, and tomato sauce; bring to boil
33
Return roasts and accumulated juices to pot
34
Scatter dates around roasts; sprinkle with parsley
35
Cover pot; place in oven
36
Braise roasts 1 hour
37
Turn roasts over, cover, and braise until tender, about 1 hour
38
Tilt pot; spoon off fat from top of sauce
39
Cool uncovered 1 hour
40
DO AHEAD Can be made 2 days ahead
41
Chill uncovered until cold; cover and keep chilled
42
Preheat oven to 350°F
43
Transfer roasts to board, scraping sauce into pot
44
Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish
45
Spoon sauce over
46
Cover; rewarm about 25 minutes