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.