Pot roast caribe

1 Batch

Ingredients

Quantity Ingredient
3 pounds Boneless chuck roast
2 tablespoons Vegetable oil
2 Garlic cloves; crushed
1 cup Chopped onion
1 teaspoon Salt
16 ounces Tomato sauce
4 ounces Can chopped green chiles undrained
2 tablespoons Sugar
1 tablespoon All-purpose flour
1 tablespoon Each cocoa and chili powder
1 teaspoon Dried whole oregano
1 teaspoon Ground cumin
1 teaspoon Ground coriander
¼ teaspoon Ground cinnamon
1 teaspoon Grated orange rind
½ cup Almonds; ground & blanched
8 Boiling onions; peeled
3 mediums Yellow squash; in 1\" pieces
¼ cup Almonds; slivered & toasted
Fresh parsley sprigs
Cherry tomatoes

Directions

GARNISHES (OPT'L

Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings. Set aside.

Saute garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender. Add salt, tomato sauce and chopped green chiles, stirring well.

Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well.

Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well.

Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender. Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender.

Remove roast to a serving platter; spoon sauce over roast. Arrange vegetables around roast and sprinkle with slivered almonds. If desired, garnish with parsley sprigs and cherry tomatoes.

Yield: 6 to 8 servings.

From _Parishables_ by St. Paul's Episcopal Church/Cleveland Heights, OH. In _America's Best Recipes: A 1989 Hometown Collection_.

Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN 0-8487-0765-6.

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