1 boneless chuck roast, about 3 lb.
2 tbsp. vegetable oil
3 cloves garlic, crushed
1 c. chopped onion
1 1/2 tsp. salt
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
2 tbsp. sugar
1 tbsp. all purpose flour
1 tbsp. chili powder
1 tsp. dried whole oregano
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. ground cinnamon
1/2 tsp. grated orange rind
1/4 c. ground blanched almonds
7 boiling onions, peeled
2 med. size yellow squash, cut into 1 inch pieces
1/3 c. slivered almonds, toasted
Fresh parsley sprigs
Cherry tomatoes

Brown roast on all sides in hot oil in large Dutch oven; remove roast, reserving drippings. Set aside.

Saute garlic and chopped onion in pan drippings 5 minutes or until onion is tender. Add salt, tomato sauce, and chopped green chilies, stirring well.

Combine sugar, flour, 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. Garnish with parsley sprigs and cherry tomatoes.

Serves 6-8.