Pot Roast With Orange And Dates

• 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

1. Preheat oven to 350u0b0F. 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. Saute 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 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
3. Preheat oven to 350u0b0F. 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.

boneless beef chuck roasts, sugar, olive oil, onions, red wine vinegar, ground allspice, lowsalt, orange juice, tomato sauce, dates, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/pot-roast-with-orange-and-dates-237903 (may not work)