Pot Roast Caribe

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless chuck roast
2 tablespoons	30ml	Vegetable oil
2		Garlic cloves - crushed
1 cup	62g / 2.2oz	Chopped onion
1 teaspoon	5ml	Salt
16 oz	454g	Tomato sauce
1		Chopped green chiles - - undrained
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Cocoa and chili powder
1 teaspoon	5ml	Dried whole oregano
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cinnamon
1 teaspoon	5ml	Grated orange rind
1/2 cup	46g / 1.6oz	Almonds - ground and blanched
8		Boiling onions - peeled
3		Yellow squash - in 1" pieces (medium)
1/4 cup	23g / 0.8oz	Almonds - slivered and toasted
		Garnishes
		Fresh parsley sprigs
		Cherry tomatoes

Recipe Instructions

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.

Source:
David Rosengarten

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