The first time I visited a Moroccan restaurant, I fell in love! The spices and foods were so different from anything I had every eaten before, the ceiling was draped with colorful fabric like a tent, and the low round tables were surrounded by bright colored cushions to sit on. It wasn't just a meal, it truly was an experience! With an extra roast in my freezer, I decided to try an exotic Moroccan version of our favorite pot roast by throwing a bunch of Moroccan spices in my crockpot with the meat. It was fantastic! I served the juicy, tender meat over couscous, which soaked up all the yummy gravy and was the perfect accompaniment to this dish!
Moroccan Pot Roast
1 beef roast (2-3 pounds)
2 cups beef broth
1 cup red wine
1 tablespoon onion powder
1/2 teaspoon turmeric
1 teaspoon cumin
1 tablespoon paprika
1 teaspoon cinnamon
2 cloves of garlic, crushed
1 tablespoon tomato paste
1. In bowl, combine all the spices, mix well, then rub the spice mixture all over the roast.
2. Heat a skillet, with 2 to 3 tablespoons of olive oil, over medium-high heat.
3. Once oil in the pan is very hot, place the meat in the pan, and sear it for about a minute on all sides until brown all over, then remove and place in the crockpot.
6. With the burner still on high, use red wine to deglaze the pan, scraping the bottom with a whisk to get all the yummy bits and spices up.
7. Once the bottom of the pan is cleaned, add tomato paste and garlic, stir, and allow to simmer for one minute before removing from heat and pouring over the roast in the crockpot.
8. Add beef broth to the crockpot, put the lid on, and cook on high for 4 hours or low for 6-8 hours.
9. Serve this Moroccan pot roast over couscous, with plenty of flavorful broth from the pot poured on top, and enjoy!