Serves: 8
Total Calories: 300
Prep time: n/a
Cook time: 150 minutes
Total time: 150 minutes

3 pounds beef chuck roast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons oils
1 tablespoon baking cocoa powder
2 cloves garlic, crushed
1/4 teaspoon dried oregano
1 (15-ounce) can tomato sauce
1 (14-ounce) can diced green chili
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon coriander
1 tablespoon flour
1 teaspoon orange zest
1/2 cup ground almonds
8 small onions, peeled, or 2 large onions quartered
2 medium yellow crookneck squash, cut into 1 1/2" chunks
1/4 cup slivered almonds, toasted

Brown meat in oil. Remove meat. Cook garlic and onions for 5 minutes, stir in salt, tomato sauce, and chilies.

In a small bowl combine; sugar cocoa, chili powder, cumin, coriander, cinnamon, oregano, and flour. Stir in tomato mixture along with orange zest and ground almonds. Mix well.

Return meat to Dutch oven and cook, tightly covered over low heat for 2 hours or until tender. Add whole onions, squash, and spice and almond mixture to meat. Cover and cook 30 minutes until vegetables are fork tender.

To serve, place meat in the center of the Dutch oven lid, spoon sauce from meat over roast. Arrange vegetables around roast and sprinkle with a few slivered almonds.

Serves 8 to 10

Nutritional Facts:

Serves: 8
Total Calories: 300
Calories from Fat: 91

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
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Paul Walther’s Winning Southwest Pot Roast
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