Moroccan Pot Roast
Total TimePrep: 25 min. Cook: 7 hours
I made this exactly as written. Although I will admit that I seasoned the roast and braised it before cooking the onion and spices. I am really a stickler about following a recipe and absolutely can not stand reviews that don't follow the recipe as written. I write recipes but will never put them online because people just can't leave things alone and try them the way they are. Example: If I write a recipe without garlic, it isn't that I forgot it, its that all recipes don't need garlic or onion for that matter. That being said, I have no idea how this could possibly be an award winning recipe. It lacks depth and umami typical of dishes using garam masala. Also adding the eggplant with the the ingredients in the beginning caused it to cook away into nothing but rolled up skins. I was really bummed when I first tasted this thinking about how expensive the roast was and I knew I was not going to enjoy the leftovers. I decided to see if I could fix the lefovers so the flavor was balanced out and had umami. The next day (not wiling to waste a roast) I took a can of diced tomatoes, 1 tsp garlic powder (no fresh on hand), 1 tsp sugar, 1/4 tsp salt and 1/2 Tbs bottled lemon juice (no fresh lemons) Simmered the tomatoes, garlic salt and sugar in a pot to get the tomato flavor to mature and reduce a little bit. Added this to the leftovers and added the lemon and then warmed them all together. It was much better and I actually had a second serving and my husband commented that it was much better. If I make this again I will braise the roast with the seasonings before cooking the onions and spices, add the eggplant and lemon with the honey and mint, and cook until tender. If you don't have fresh mint you can break open a 100% mint tea bag and use it instead, about 1 1/2 tsp.
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Excellent! I like the short cut by using garam masala spice blend. I added small zucchini and a handful of golden raisins. I didn’t think it needed the honey.
This was a great twist to a traditional pot roast. My husband and 2 kids (8 and 10) also agree. It has great flavors and incorporates flavors often found in Moroccan cuisine. No one claimed that this was a traditional recipe. It's disappointing that a couple of people left 1 star based solely on the ingredients because it doesn't incorporate what they believe SHOULD be in it. It doesn't sound like they even tried it. I served it over couscous for my family and over quinoa for myself since I'm GF (yea....I know that's from Peru) and both were a hit.
very disappointed with this recipe where is the fruit, fresh cinnamon, cilantro...
This was great with couscous! My husband usually doesn't like eggplant but enjoyed the flavor here.
Loved this recipe! Made this yesterday for my family - big hit! Lot's of flavor and so easy to make. With my busy life I love the crock-pot meals, authentic or not (reading one previous review) it has wonderful Moroccan flavors. Great meal for those of us busy families who love flavor and convenience of a crock-pot. Who has time to use a Tangine! I'll be adding this to my monthly meal menu.
Delicious. Very authentic. I lived with the Moroccan royal family and pot roast was served regularly. This was the exact recipe used.
This dish is fine but it is not Moroccan or anything you might find at the Marrakech bazaar. I lived in Morocco with my inlaws, so I should know. It sounds like someone who thinks they know how Moroccan food is cooked! Why not consult with someone who has actually lived in Morocco and find out the real recipes. Also, they do not use slow cookers, all meat is cooked in a pressure cooker before the other ingredients are added. The only slow cooker they use is a Tagine. I'm sorry to be so critical, but it pains me when recipes are supposed to be from another culture but are so Americanized.