
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.
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
- â…›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
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In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika, and pepper.
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Set an oven rack near the bottom of the oven. Preheat the oven to 325 degrees F.
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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.
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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.
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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.
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If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.
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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.
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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:Â 354.32kcal
- Fat:Â 15.46g
- Saturated Fat:Â 4.87g
- Trans Fat:Â 0.48g
- Monounsaturated Fat:Â 8.64g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 12.88g
- Fiber:Â 2.22g
- Sugar:Â 7.74g
- Protein:Â 42.40g
- Cholesterol:Â 125.12mg
- Sodium:Â 271.80mg
- Calcium:Â 64.99mg
- Potassium:Â 1065.93mg
- Iron:Â 6.45mg
- Vitamin A: 282.28µg
- Vitamin C:Â 9.09mg
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