Side Pannel
Pot Roast Caribe
Pot Roast Caribe
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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