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Ingredients Jump to Instructions ↓

  1. 3 lb Boneless chuck roast

  2. 2 tb Vegetable oil

  3. 2 Garlic cloves; crushed

  4. 1 c Chopped onion

  5. 1 ts Salt

  6. 16 oz Tomato sauce

  7. 4 oz Can chopped green chiles

  8. -- undrained 2 tb Sugar

  9. 1 tb All-purpose flour

  10. 1 tb Each cocoa and chili powder

  11. 1 ts Dried whole oregano

  12. 1 ts Ground cumin

  13. 1 ts Ground coriander

  14. 1/4 ts Ground cinnamon

  15. 1 ts Grated orange rind

  16. 1/2 c Almonds; ground & blanched

  17. 8 Boiling onions; peeled

  18. 3 md Yellow squash; in

  19. 1" pieces

  20. 1/4 c Almonds; slivered & toasted

  21. 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

  22. 2 hours or until meat is tender. Add boiling onions and squash to Dutch oven; cook an additional

  23. 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:

  24. 6 to 8 servings. From

  25. 1989 Hometown Collection

  26. 1989. Pg.

  27. 173. ISBN

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