• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Pot Roast Caribe

  • Recipe Submitted by on

Category: Beef, Main Dish, Nuts

 Ingredients List

  • 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


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

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.

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