Pot Roast Caribe

---------- Recipe via Meal-Master (tm) v8.02

Title: POT ROAST CARIBE
Categories: Beef, Harned 1994, Main dish, Nuts, Roasts
Yield: 1 batch

3 lb Boneless chuck roast
2 tb Vegetable oil
2 Garlic cloves; crushed
1 c Chopped onion
1 ts Salt
16 oz Tomato sauce
4 oz Can chopped green chiles
-- undrained
2 tb Sugar
1 tb All-purpose flour
1 tb Each cocoa and chili powder
1 ts Dried whole oregano
1 ts Ground cumin
1 ts Ground coriander
1/4 ts Ground cinnamon
1 ts Grated orange rind
1/2 c Almonds; ground & blanched
8 Boiling onions; peeled
3 md Yellow squash; in 1" pieces
1/4 c Almonds; slivered & toasted

------------------------------GARNISHES (OPT'L------------------------------
Fresh parsley sprigs
Cherry tomatoes

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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