Pot Roast Caribe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
boneless |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 16 | ounces |
tomato sauce
|
|
| 4 | ounces |
green chili peppers
undrained |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
cocoa powder
and 1 tb chili powder |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | cup |
almonds
ground |
|
| 8 | each |
onions
peeled |
|
| 3 | medium |
yellow summer squash
in 1" pieces |
|
| ¼ | cup |
almonds
slivered & |
*
|
| Garnishes optional | |||
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
cherry tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
boneless |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 237 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
green chili peppers
undrained |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
cocoa powder
and 1 tb chili powder |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
almonds
ground |
|
| 8 | each |
onions
peeled |
|
| 3 | medium |
yellow summer squash
in 1" pieces |
|
| 59 | ml |
almonds
slivered & |
*
|
| Garnishes optional | |||
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
cherry tomatoes
|
*
|
Directions
Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings.
Set aside.
Sauté 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.
