Skill required: Experienced Cook
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 350 degrees 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.
6. Sauté until dark brown, stirring often, about 10 minutes.
7. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits.
8. Add broth, orange juice, and tomato sauce; bring to boil.
9. Return roasts and accumulated juices to pot.
10.Scatter dates around roasts; sprinkle with parsley.
11.Cover pot; place in oven. Braise roasts 1 hour.
12.Turn roasts over, cover, and braise until tender, about 1 hour.
13.Tilt pot; spoon off fat from top of sauce.
14.Cool uncovered 1 hour.
15.Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over.
Yield: Makes 8 servings.
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