Tuesday, April 14, 2009

Moroccan Pot Roast

Clint and I both loved this recipe, found on myrecipe.com. I made it with beef the first time we made it, then again when a friend had a venison roast that had to be cooked up. I still think it would be best made with lamb, and will try it next time (when I'll also be sure to take photos).

Though I used the same ingredients, I deviated somewhat from the "preparation" that was listed on the website.

I served this dish, meat and vegetables, spooned over couscous.

1 1/2 tablespoons olive oil
2 (2-pound) chuck roast
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 yellow onions, chopped
6 carrots, chopped (about 1 pound)

2 garlic cloves, smashed
2 tablespoons ground paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon

1 (32-ounce) box low-sodium beef broth (any broth, in a pinch)
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped dried apricots
1/2 cup golden raisins

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint


1. Preheat oven to 325°. Sprinkle each roast with sea salt and pepper, sear about 4 minutes per side. Set aside, into a small roasting pan.

2. Add onion, carrot, and garlic to pan, and cook, stirring constantly, about 3 minutes. Combine paprika, cumin, and cinnamon in a small bowl; add to vegetables, and cook, stirring constantly, about 2 more minutes.

Transfer the vegetables to the same pan as the beef, and add broth. Cover and bake 2-3 hours* until fork-tender.

When beef is done, remove to platter, to slice.

Skim fat from vegetables if necessary. Add chickpeas to liquid, and place over medium heat, stirring occasionally, until chickpeas are warm. Stir in remaining ingredients.

Spoon over couscous, rice, or eat as is!

**I cooked this in a clay roaster, which uses a highter temperature, and less cooking time, about 1 to 1-1/2 hours.