Best Pot Roast With Orange And Dates Recipes

Spiced Orange Pot Roast image

Provided by Sassy in da South

Categories Oranges

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 -5 lbs beef chuck roast
1 tablespoon butter or 1 tablespoon oil
1/2 cup onion, finely chopped
1 garlic clove, minced
1 1/2 cups tomato sauce
2 1/2 cups orange sections, with juice
3 tablespoons honey
1 tablespoon grated orange rind
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 dash pepper

Steps:

Brown meat slowly on both sides in hot butter or oil.
Add onion and garlic.
Cover and cook 20 minutes.
Pour tomato sauce, orange sections, honey and grated rind over meat. Sprinkle with salt, spices and pepper.
Cover and cook slowly until meat is tender, about 2 hours longer.
Transfer to heated serving platter.
Garnish, if desired, with orange slices and wedges, watercress or parsley.

Nutrition Facts : Calories 663, Fat 46.1, SaturatedFat 18.9, Cholesterol 160.3, Sodium 821.7, Carbohydrate 18, Fiber 2.4, Sugar 14.2, Protein 43

Pot Roast with Orange and Dates image

Provided by Evan Kleiman

Yield Makes 8 servings

Number Of Ingredients 11

2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches
4 teaspoons sugar
3 tablespoons 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 chopped fresh Italian parsley

Steps:

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.
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 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.