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Moroccan pot roast

Moroccan pot roast

This Moroccan pot roast is soft, juicy, and bursting with Middle Eastern flavors. Serve over couscous for best results.
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Prep Time 15 minutes
Cook Time 3 hours
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.