America's Best Recipes/1989

Pot Roast Caribe
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (3-pound) boneless chuck roast 2 tablespoons vegetable oil 2 cloves garlic, crushed
1 cup chopped onion 1 teaspoon salt 2 (8-ounce) cans tomato sauce
1 (4-ounce) can chopped green chiles, undrained 2 tablespoons sugar 1 tablespoon all-purpose flour
1 tablespoon cocoa 1 tablespoon chili powder 1 teaspoon dried whole oregano
1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon
1 teaspoon grated orange rind 1/2 cup ground blanched almonds 8 boiling onions, peeled
3 medium-size yellow squash, cut into 1-inch pieces 1/4 cup slivered almonds, toasted fresh parsley sprigs (optional)
cherry tomatoes (optional)



1 Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings. Set aside.
2 Saute garlic and chopped onion in pan drippings 5 minutes or until onion is tender. Add salt, tomato sauce, and chopped green chiles, stirring well.
3 Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander, and cinnamon in a small bowl; stir well.
4 Add sugar mixture, orange rind, and ground almonds to tomato mixture in Dutch oven; stir well.
5 Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender.
6 Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender.
7 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.

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