Categories: Beef, Harned 1994, Main dish, Nuts, Roasts 
      Yield: 1 batch 
  
      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.