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Pot Roast With Orange and Dates

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“This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices. Can be made 2 days ahead. This recipe is courtesy of Bon Appetit, April 2007.”
2hrs 35mins

Ingredients Nutrition


  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.
  5. Cook until brown, about 8 minutes per side; transfer to plate.
  6. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes.
  7. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil.
  8. Return roasts and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley.
  9. Cover pot; place in oven.
  10. Braise roasts 1 hour.
  11. Turn roasts over, cover, and braise until tender, about 1 hour.
  12. Tilt pot; spoon off fat from top of sauce.
  13. Either eat roast now or see below for eating later:
  14. Cool uncovered 1 hour.
  15. DO AHEAD Can be made 2 days ahead.
  16. Chill uncovered until cold; cover and keep chilled.
  17. If you made ahead--to re-heat roast:.
  18. Preheat oven to 350°F
  19. Transfer roasts to board, scraping sauce into pot.
  20. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish.
  21. Spoon sauce over.
  22. Cover; rewarm about 25 minutes.

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