Pot Roast with Orange and Dates
Elevate your comfort food game with this Pot Roast with Orange and Dates, a vibrant twist on a classic dish. The tender beef chuck roast is slow-braised to perfection in a rich, citrus-infused broth, complemented by the natural sweetness of pitted dates and a hint of warm spice from a cinnamon stick. Fresh orange juice and zest brighten the dish, while hearty carrots, celery, and onions soak up all the savory flavors. Perfect for holidays or a cozy family dinner, this one-pot meal strikes the perfect balance between sweet and savory, offering a melt-in-your-mouth experience. Garnished with fresh parsley and served with its luscious cooking liquid, this roast is sure to become a favorite centerpiece.
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Recipe Information
Ingredients
- 4 lb beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 cup orange juice (freshly squeezed)
- 1 tsp orange zest
- 1 cup pitted dates
- 4 medium carrots
- 3 medium celery stalks
- 1 stick cinnamon stick
- 2 bay leaves
- 2 tbsp parsley (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season it evenly on all sides with salt and pepper.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and slice the yellow onion into thin wedges, and mince the garlic cloves. Add the onion and garlic to the same pot and sauté for 3-4 minutes until softened and fragrant.
Add the beef broth, freshly squeezed orange juice, and orange zest to the pot, scraping up any browned bits on the bottom for flavor.
Place the seared roast back into the pot. Scatter the pitted dates, chopped carrots, and celery around the roast. Add the cinnamon stick and bay leaves into the liquid.
Bring the mixture to a gentle simmer on the stovetop, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
Cook for about 3 hours, turning the roast halfway through cooking to ensure it remains moist and evenly flavored. The roast is ready when it is fork-tender.
Remove the pot from the oven and allow the roast to rest for 10 minutes. Discard the cinnamon stick and bay leaves.
Slice the roast into thick portions and serve it with the braised vegetables and sticky dates. Spoon over the flavorful cooking liquid as a sauce.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
5819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.2 g | 505% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7887 mg | 343% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 200.7 g | ||
| Protein | 344.2 g | 688% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 53.5 mg | 297% | |
| Potassium | 8793 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
