Moroccan pot roast

I've become a little obsessed with chuck roast lately. I think it's because I only ever thought it existed with the net around it. Which means really it's best when refrigerated overnight and sliced the next day. When I found the chuck roast (pictured below) in my local store, I was excited because it's a flatter piece with more of a rustic style, and served shredded. The things that excite me...Either way this Moroccan pot roast is affordable, soft, and bursting with Middle Eastern flavors!

Ingredients:

• Chuck roast/pot roast
• Salt and pepper
• Extra virgin olive oil
• Onion
• Can of chickpeas
• 3 carrots
• Ras el hanout- ras el hanout spice mix is a blend of ground cumin, coriander, cinnamon, turmeric, and other warm spices often used in many Moroccan dishes.
• Silan- date honey
• Tomato paste
• Beef broth

How to make Moroccan pot roast:

1. Start by sprinkling the roast generously on both sides with salt and pepper.
2. Heat 1 tablespoon of the olive oil in a skillet. Sear the meat on both sides for 3 to 5 minutes.
3. Remove the meat from the pan and transfer to a plate.
4. Add the remaining oil to the pan. Pour in the chopped onion and cook for 2-3 minutes.
5. Add in the carrots, chickpeas and ras el hanout.
6. Mix well to coat the vegetables. Add in the tomato paste, silan and beef broth.
7. Return the seared meat back to the pan.
8. Cover and cook for 30 minutes on a medium-low flame.
9. Preheat the oven to 300F and cook for 2.5 hours or until super soft.
10. Serve shredded over instant couscous.

Storing and reheating:

Store the pot roast in the fridge for 3 to 4 days. To reheat, place in a warmed oven until hot.

If your planning to make this in advance, I recommend leaving the roast whole. cool it completely and place in airtight freezer bags or containers. Squeeze out as much air as possible to prevent freezer burn, label with the date, and freeze. To defrost, place in the fridge overnight. Place in a warmed oven until hot and shred before serving.

Serving suggestions for Moroccan pot roast:

Serve with instant couscous, it's perfect for soaking up all the meat juices.

More main dishes

Cozy stewed meatballs with peas

Chipotle beef tacos in the crockpot

Moroccan pot roast

This Moroccan pot roast is soft, juicy, and bursting with Middle Eastern flavors. Serve over couscous for best results.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Servings: 4 servings

Course: Main Course

Ingredients Method Video

Ingredients

  

• 2 lb chuck/pot roast
• 1 ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 Tbsp olive oil divided
• 1 onion diced
• 3 carrots sliced into half moons
• 1 15 oz can of chickpeas strained
• 1 tablespoon ras el hanout
• 1 tablespoon silan
• 1 Tbsp tomato paste
• 32 oz beef broth

Method

 

1. Start by sprinkling the roast generously on both sides with salt and pepper.
2. Heat 1 tablespoon of the olive oil in a skillet. Sear the meat on both sides for 3 to 5 minutes.
3. Remove the meat from the pan and transfer to a plate.
4. Add the remaining oil to the pan. Pour in the chopped onion and cook for 2-3 minutes.
5. Add in the carrots, chickpeas and ras el hanout.
6. Mix well to coat the vegetables. Add in the tomato paste, silan and beef broth.
7. Return the seared meat back to the pan.
8. Cover and cook for 30 minutes on a medium-low flame.
9. Preheat the oven to 300F and cook for 2.5 hours or until super soft.
10. Serve shredded over instant couscous.

Video