Mexican Pot Roast

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.

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