adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pot Roast with North African Spices
0 Likes
Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Savor a bold North African-inspired beef pot roast with fragrant spices like coriander, turmeric, ginger, and cumin.
Ingredients:
  • For the spice mix
  • 2 cloves garlic, minced
  • 2 teaspoons crushed coriander seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper)
  • For the beef
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (3-pound or 1.35 kg) beef chuck roast
  • 1 medium onion, quartered
  • 3 carrots, cut into 2-inch chunks
  • 2 bay leaves
  • 1 cup (235 ml) water
  • 1 cup (235 ml) pomegranate juice
  • 2 tablespoons lemon juice
  • 1/4 cup loosely-packed chopped fresh parsley
Instructions:
  • Create the spice mix by combining garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika, and pepper in a small bowl.
  • Preheat the oven to 325°F (or 160°C) with a rack positioned near the bottom.
  • Season and sear the meat: Coat the roast generously with salt and pepper. Heat oil in a large Dutch oven. Sear the beef until golden on all sides for about 4 minutes each side. Add onion, carrots, bay leaves, and spice mix.
  • Slowly cook the meat: Combine water and pomegranate juice in a pot and bring to a gentle simmer. Cover the pot and transfer it to a preheated 325°F (160°C) oven for 2 1/2 hours, flipping the meat halfway. Remove from the oven when the meat is tender to your liking, allowing for more time if needed.
  • Prepare the couscous and glazed carrots when the pot roast is almost finished cooking.
  • Complete the sauce by placing the cooked meat on a platter and loosely covering it with foil. Strain the sauce into a bowl, pressing on the solids to extract all the liquid. Discard the solids and skim off any fat. Stir in lemon juice and season with salt and pepper to your taste preferences.
  • Serve the pot roast by slicing the meat and arranging it on top of the couscous and carrots in shallow bowls. Drizzle the sauce over the meat and garnish with parsley.

Similar Recipes