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Moroccan Pot Roast

My husband loves meat and I love 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

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) garbanzo beans or chickpeas, 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

Directions

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

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Reviews

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Average Rating:
  • forkyfork
    Mar 1, 2020

    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.

  • John
    Jan 19, 2020

    No comment left

  • acf7
    Oct 26, 2019

    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.

  • L
    May 26, 2019

    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.

  • b52hamilton
    Mar 2, 2017

    very disappointed with this recipe where is the fruit, fresh cinnamon, cilantro...

  • curlylis85
    Jan 2, 2017

    This was great with couscous! My husband usually doesn't like eggplant but enjoyed the flavor here.

  • Kimberly
    Dec 7, 2016

    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.

  • Elise
    Dec 6, 2016

    Delicious. Very authentic. I lived with the Moroccan royal family and pot roast was served regularly. This was the exact recipe used.

  • walksalonewoman
    Dec 6, 2016

    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.