Pot Roast With Orange And Dates Recipes

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POT ROAST WITH ORANGE AND DATES



Pot Roast with Orange and Dates image

Provided by Evan Kleiman

Categories     Beef     Fruit     Herb     Onion     Tomato     Braise     Passover     Orange     Date     Kosher     Bon Appétit

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.

ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES



Roasted Chicken with Dates, Citrus, and Olives image

Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halved and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola

Steps:

  • Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
  • Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
  • Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.

MAPLE-ORANGE POT ROAST



Maple-Orange Pot Roast image

From Orlando, Florida, Christina Marquis explains, "Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England's autumn flavors. It always brings back memories of a friend's maple sap house in New Hampshire, where we're originally from."

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 16

1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

Steps:

  • In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray. , In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat. , Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender. , Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 335 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

SPICED ORANGE POT ROAST



Spiced Orange Pot Roast image

This is not your traditional pot roast but is a nice change of pace. We tried this for the first time yesterday and was pleased with the spicy flavour.

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



POT ROAST WITH ORANGE AND DATES image

Categories     Beef

Number Of Ingredients 12

3 lb boneless beef chuck roast
1 teaspoons sugar
3 tablespoons olive oil
1 large onion, thinly sliced
3-4 tablespoons red wine vinegar
1/4 teaspoon ground allspice
1 cup chicken stock
juice from 1 orange
orange zest
1/2 cup tomato sauce
2 cups pitted dates
1/2 cup chopped fresh Italian parsley

Steps:

  • 1) Preheat oven to 350°F. 2) Sprinkle roast on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roast. Brown on both sides, about 8 minutes per side; transfer to plate. 3) 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. 4) Add stock, orange juice, orange zest, and tomato sauce; bring to boil. 5) Return roast and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley. Cover pot; place in oven. Braise roast 1 hour. Turn roast over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Transfer roast to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices. Serve with sauce.

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