moroccan pot roast

Slow Cooked Moroccan Pot Roast


Anxious to try my hand at the Moroccan Flavor Profile, I had decided a few days ago to give predictable pot roast a Moroccan flare. We buy our beef in large quantities from a local farmer. It is practically the Midwestern way. In a perfect world I would feast on beef tenderloin every night but alas, this is not the case {horsefeathers}.

I am always looking for new ways to bring depth to the tougher, more frugal cuts of roast. There is nothing more arduous than choking down dry pot roast. Bold in flavor, the Slow Cooked Moroccan Pot Roast proved to be a delightful distraction from the fact that I wasn’t eating beef tenderloin.

The techniques used to construct this dish are: Moroccan Flavor Profile, 3|2|1 Cooking Method and 5 Basic Steps to Building Flavor. Please give this one a try. It will not disappoint. Just ask my three year old son.


stove top instructions
step one: heat the oil

 In a dutch oven, heat a tablespoon or so of olive oil over medium high heat.

step two: add durable aromatics

Add the three base ingredients: carrots, onion and celery.

Sprinkle with salt.

Cook a couple (three to five) minutes until softened.

Stir occasionally.

step three: add sensitive spices

Add two (or more) spices and one (or more) herb. I added the following spices and herbs listed in the Moroccan Flavor Profile table.

  • black pepper, ground, to taste
  • cardamom, one teaspoon
  • cayenne, one half teaspoon
  • fresh cilantro, one handful, chopped
  • cinnamon, one teaspoon
  • coriander, one half teaspoon
  • cumin, one teaspoon
  • garlic, two cloves, minced
  • fresh ginger root, grated, one teaspoon
  • saffron, 4 strands
  • turmeric, one half teaspoon

Cook until fragrant (3o seconds to a minute).

Stir frequently.

step four: add ingredients to flavor

Add roast to the pan.

Brown on all sides.

step five: deglaze with liquid

Deglaze pot by pouring one can of diced tomatoes over roast and vegetables.

Oven Instructions

After deglazing, cover the dutch oven with a lid.

Place covered pot in an oven and cook at 250 degrees Fahrenheit for several (five to eight) hours until meat is tender.

Optional. Add a couple handfuls of golden raisins half way through cooking time.

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