Moroccan Pot Roast Recipe

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Leon Modified: September 24, 2021
Moroccan Pot Roast Recipe

How To Make Moroccan Pot Roast

Loaded with spices, this hearty Moroccan pot roast is a surefire way to energize you and your family during the winter season.

Preparation: 20 minutes
Cooking: 2 hours 30 minutes
Total: 2 hours 50 minutes

Serves:

Ingredients

For the Spice Mix:

  • 2garlic cloves,minced
  • 2tspcoriander seed,crushed
  • 1tspground turmeric
  • 1tspground ginger
  • 1tspground cumin
  • 1tspground cinnamon
  • 1tsppaprika
  • ½tspred pepper flakes,or if available, marash or aleppo pepper, crushed, to taste

For the Beef:

  • ¼tspsalt
  • tspfreshly ground black pepper
  • 2tbspolive oil
  • 1beef chuck roast
  • 1medium onion,quartered
  • 3carrots,cut into 2-inch chunks
  • 2bay leaves
  • 1cupwater
  • 1cuppomegranate juice
  • 2tbsplemon juice
  • ¼cupfresh parsley,loosely packed, chopped

For Serving (Optional):

  • couscous
  • glazed carrots

Instructions

  1. In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika, and pepper.

  2. Set an oven rack near the bottom of the oven. Preheat the oven to 325 degrees F.

  3. Sprinkle the roast all over with salt and pepper. In a large Dutch oven or other oven-safe pot with a lid, heat the oil.

  4. Add the beef and brown it on all sides for about 4 minutes per side. Add the onion, carrots, and bay leaf to the pot. Stir in the spice mix.

  5. Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325 degrees F oven for 2½ hours, turning once halfway through the cooking time.

  6. If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.

  7. Transfer the meat to a platter and cover loosely with foil. Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible.

  8. Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.

Nutrition

  • Calories: 354.32kcal
  • Fat: 15.46g
  • Saturated Fat: 4.87g
  • Trans Fat: 0.48g
  • Monounsaturated Fat: 8.64g
  • Polyunsaturated Fat: 1.74g
  • Carbohydrates: 12.88g
  • Fiber: 2.22g
  • Sugar: 7.74g
  • Protein: 42.40g
  • Cholesterol: 125.12mg
  • Sodium: 271.80mg
  • Calcium: 64.99mg
  • Potassium: 1065.93mg
  • Iron: 6.45mg
  • Vitamin A: 282.28µg
  • Vitamin C: 9.09mg
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