Pot roast caribe
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Pot roast caribe
  Roast    Beef    Nuts  
Last updated 6/12/2012 1:18:46 AM. Recipe ID 49797. Report a problem with this recipe.
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      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

MMMMM----------------------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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Recipe ID 49797 (Apr 03, 2005)

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