Moroccan Pot Roast
-
Category
Dinner
-
Cusine
Moroccan Cuisine
What do you need?
How to make?
Ingredients
2 cloves garlic, minced
2 teaspoons crushed coriander seed
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 to 1/2 teaspoon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 beef chuck roast
1 medium onion, quartered
3 carrots, cut into 2-inch chunks
2 bay leaves
1 cup water
1 cup pomegranate juice
2 tablespoons lemon juice
1/4 cup loosely-packed chopped fresh parsley
Couscous
Glazed carrots
Directions
In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.
Set an oven rack near the bottom of the oven. Preheat the oven to 325ºF .
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. Add the beef and brown it on all sides, about 4 minutes per side.
Add the onion, carrots and bay leaves to the pot. Stir in the spice mix.
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 2 1/2 hours, turning once halfway through the cooking time.
When the meat is fork tender, remove it from the oven. If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.
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. Discard the solids and skim off the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper, if you like.
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.