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Pot Roast with Orange and Dates

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic beef pot roast with orange and dates is a sophisticated take on a classic comfort dish. By slow-braising boneless beef chuck in a vibrant blend of citrus juice and savoury broth, the meat becomes exceptionally tender while absorbing the delicate sweetness of the fruit. The addition of dates provides a rich, jammy depth that complements the acidity of the vinegar and the warmth of the allspice, making this high-protein meal feel truly indulgent.

Ideal for weekend entertaining or a hearty family gathering, this recipe is even better when prepared in advance. Allowing the beef to rest in its juices overnight helps the flavours to meld and develop fully. Serve thick slices of the succulent beef with creamy mashed potatoes or seasonal root vegetables to soak up the fragrant, glossy sauce.

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Ingredients for Pot Roast with Orange and Dates

  • 2 (1.1kg) boneless beef chuck roasts, each about 7x4x2 inches

  • 4 teaspoons sugar

  • 3 tablespoons olive oil, divided

  • 450g onions, thinly sliced

  • 6 tablespoons red wine vinegar

  • 1/2 teaspoons ground allspice

  • 475ml low-salt chicken broth

  • 240ml orange juice

  • 120ml tomato sauce

  • 2 cups pitted dates

  • 1/2 cup chopped fresh Italian parsley

How to make Pot Roast with Orange and Dates

Preheat oven to 177°C. 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 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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