Pot Roast with Orange and Dates

Ingredients

• 5 pound beef chuck boneless
• 2 cups dates pitted
• 0.5 teaspoon ground allspice 
• 2 cups chicken broth 
• 3 tablespoons olive oil divided
• 1 pound onion thinly sliced
• 1 cup orange juice 
• 0.5 cup parsley fresh italian chopped
• 6 tablespoons red wine vinegar 
• 4 teaspoons sugar 
• 0.5 cup tomato sauce 

Equipment

• oven
• pot
• baking pan

Directions

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. Cook until brown, about 8 minutes per side; transfer to plate.
5. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes.
6. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits.
7. Add broth, orange juice, and tomato sauce; bring to boil. Return roasts and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley.
8. 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.
9. Preheat oven to 350°F.
10. Transfer roasts to board, scraping sauce into pot.
11. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes.