Moroccan Pot Roast Recipe

Name: Moroccan Pot Roast
Yield: 4 servings
Cuisine: American
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

Servings: persons

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

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.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 small onions, chopped, 3 tablespoons paprika, 1 tablespoon plus 1/2 teaspoon garam masala, divided, and more.

Yes, Moroccan Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Pot Roast

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