Pot Roast Caribe
Submitted by chaz
Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.
Pot Roast Caribe takes a humble chuck roast somewhere genuinely unexpected.
The braising sauce reads like a simplified mole: tomato sauce deepened with cocoa powder, chili powder, ground almonds, orange zest, cumin, coriander, and cinnamon, with green chiles adding heat. The roast braises low for 2 hours in this sauce, then boiling onions and yellow squash join for the final 20 minutes.
It comes to the table with slivered almonds scattered over and a spoonable sauce that coats everything - a pot roast that earns the Caribe name.
Chef Tips
- Brown the roast thoroughly on all sides first - that crust is what gives the braising sauce its depth
- The sugar in the sauce balances the bitterness of the cocoa and heat from the chiles; don’t leave it out
- Add the squash and boiling onions only in the last 20 minutes - they overcook quickly in a long braise
Ingredients
Directions
Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings.
Set aside.
Sauté 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.
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