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
——————————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.