Moroccan Pot Roast
Learn how to make a lighter form of pot roast with chickpeas, served over a bed of fluffy couscous.
- 3 to 4 lb chuck roast
- 2 cups beef stock or broth
- 1 teaspoon ground cinnamon
- 3 cloves garlic chopped
- 1 tablespoon paprika
- 1 ½ teaspoons ground cumin
- kosher salt
- freshly ground black pepper
- cooking oil
- 3 medium carrots peeled and cut on the bias
- chopped parsley
- 2 cups of cooked couscous
- 8 ounces of cooked chickpeas
Preparing the beef
Heat up a skillet over medium high heat with about a tablespoon of oil. Liberally salt the beef on both sides. Add to the pan.
Cook until the meat is brown on one side, flip and do the next side.
Remove the pan from the heat. Place the beef in a slow cooker. Immediately take about ⅓ cup of the beef broth and add it the pan. Gently scrap all the brown bites that are sticking to the bottom of the pan. Then dump the liquid into the slow cooker.
Add the spices and garlic.
Cook for 4 to 6 hours or until the meat is falling apart.
Add the carrots during the final hour of cooking.
Safe those leftovers, the roast is better the next day.
You could also cook it overnight in the slow cooker, remove it to cool in the morning. Place it in the fridge and then re-heat for dinner.