My husband loves meat and I love veggies, so we're both happy with this spicy twist on beefy pot roast. With garbanzo beans, eggplant, honey and mint, it's like something you'd eat at a Marrakesh bazaar. —Catherine Dempsey, Clifton Park, New York
Can you freeze Moroccan Pot Roast?
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.
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) garbanzo beans or chickpeas, 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
- Optional: Hot cooked couscous or flatbreads
Directions
- 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 longer. Stir in garbanzo beans and broth; transfer to a 5- or 6-qt. slow cooker.
- Mix pepper and 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.
- 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 or flatbreads.
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