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.