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The first thing you will want to do is brown the pot roast in a stainless steel skillet.
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You dont want to use non-stick because you want some brown bits to be stuck to the bottom of the pan.
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Heat the pan over medium-high heat with a bit of canola oil or olive oil in the bottom.
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In the meantime, liberally salt both sides of the chuck roast.
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When the pan just starts to smoke, place the beef into it.
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Cook until you get a nice brown sear on one side, then flip and repeat with the other side.
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Then remove the beef from the pan to a slow cooker.
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Add the chopped garlic into the skillet, cook just to soften, but make sure you dont burn it.
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Then add the garlic to the slow cooker.
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Now pour about 1/2 cup of the beef stock into the skillet and scrape all the brown bits off the bottom of the pan.
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Add the liquid from the pan as well as the remaining stock into the slow cooker.
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Add in your spices: cinnamon, cumin and paprika, along with some grinds of black pepper.
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I also like to taste a bit of the liquid at this point, to see if it needs any additional salt.
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Cook in your slow cooker for at least 4 hours on high.
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As for adding the carrots, I like to add them about an hour before the meat is done, so they arent complete mush.
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But if you are going to be out and about, feel free to add them now.
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To prepare the chickpeas: I used 8 ounces of dried chickpeas.
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I put them in a separate slow cooker with 5-6 cups of water and a pinch of baking soda.
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You could prepare these beforehand and just refrigerate them until ready to add them to the final dish.
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To prepare the final dish: Once the meat and chickpeas are done, drain the chickpeas and add them to the slow cooker with the meat.
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You might not use all of them its up to your judgment.
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If not, you can save any leftovers for another use later.
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Break the meat up with a fork inside the slow cooker and scoop everything out and serve over couscous.
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Garnish with chopped parsley.
