Title: Mexican Pot Roast
Categories:
Yield: 8 Servings

3 1/2 lb Boneless beef chuck roast
2 tb Oil
1/2 c Green onion; chopped
1 tb Garlic; minced
1 c Beef broth
2 tb Tomato paste; mix with broth
1/4 c Chili powder
1/4 c Raisins
1/2 ts Ground red pepper
1/2 ts Cinnamon
1/8 ts Ground cloves
1 1 oz. square unsweetened
-chocolate; optional

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with green onion and
garlic. Brown meat on all sides. Stir green onion and garlic
occasionally. Add beef broth mixed with tomato paste and all seasonings.
Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until
meat is fork tender. Lift meat to a cutting board. Cover loosely with foil
and let stand 10 to 15 minutes. Skim fat from sauce. If you like, thicken
the sauce by stirring in 1 square of unsweetened chocolate. Slice meat
across the grain and serve with the sauce.
Posted to EAT-L Digest 01 Sep 96

Date: Mon, 2 Sep 1996 12:54:48 -0400

From: Laura Hunter