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Moroccan Pot Roast Recipe
Moroccan Pot Roast Recipe photo by Taste of Home
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Moroccan Pot Roast Recipe

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My husband loves his meat and I love my veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 3 small onions, chopped
  • 3 tablespoons paprika
  • 1 tablespoon plus 1/2 teaspoon garam masala, divided
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (3 pounds)
  • 4 medium carrots, cut diagonally into 3/4-inch pieces
  • 1 small eggplant, cubed
  • 2 tablespoons honey
  • 2 tablespoons minced fresh mint
  • Hot cooked couscous or flatbreads, optional

Nutritional Facts

1 serving: 435 calories, 21g fat (7g saturated fat), 111mg cholesterol, 766mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 38g protein.

Directions

  1. In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker.
  2. Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours.
  3. Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous.
    Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
    Yield: 8 servings.
Originally published as Moroccan Pot Roast in Simple & Delicious December/January 2017

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


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