Let me start off by saying this is a Devine favorite. When I asked my mom for the recipe last week via our family group chat on GroupMe, I was planning ahead to make the recipe in a few days. In that time-span, my parents made the stew (a Paleo version) and my sister Rachel in Atlanta also made it. It’s that good.
I have not been able to make this recipe up until now, and a big thanks to Mom and Dad who gave me a beautiful deep purple Le Creuset for Christmas. It was love at first sight, and Madison is in love as well now that I’ve made him this stew and some red wine braised short ribs. Mmm hmm.
Since I work from home, it’s really easy for me to pop my french oven in at 350° for 3 hours and slow cook meals until we’re ready to eat at the end of the day. The only problem is I’m hungry all day since I can smell the aromas filling my apartment.
I will always remember my first time cooking with my Le Creuset. It was a rare snow day in DC. I enjoyed a yummy Onion Soup for dejuener with Miss Emily, trekking out in the storm to Bistro du Coin, our favorite. After coming home, I turned on the oven and left the roast to do its magic.
Before sitting down to dinner we decided to attend the DC Snowball Fight in Dupont Circle. It was… epic. Every man for himself. I got hit countless times, and also succeeded in hitting some “sitting ducks” by the fountain.
By the time we came home we were rosy cheeked and hungry. The stew was amazing. Modest, I am not, when it comes to fine cooking. I will let you know when I could have made a dish with a little more skill or oomph. Not this one. This dish is perfect. Note that I only used one 2 lb chuck roast, but did not change the quantity of any other ingredient. It was nice having a lot of extra sauce and vegetables for leftovers. I hope you all enjoy!
Moroccan Pot Roast
Makes 10-12 servings
Prep: 20 minutes
Cook: > 3 hours
- 1.5 tbsp olive oil
- (2) 2 lb chuck roasts
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 2 yellow onions, chopped
- 6 carrots, chopped
- 2 garlic cloves, smashed
- 2 tbl ground paprika
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- (1) 32 oz low sodium beef broth
- (2) 15 oz cans of chickpeas, rinsed and drained
- 1 cup dried apricots
- 1 cup golden raisins
- 1/2 c chopped fresh cilantro
- 1/4 c chopped fresh mint
Preheat oven to 325º. Heat olive oil in roasting pan over medium high heat. Sprinkle each roast with sea salt and pepper. Sear roast in pan, about 4 minutes each side. Remove from pan and place on a platter.
Add onions, carrots and garlic to pan and cook, stirring constantly about 3 minutes. Combine paprika, cumin and cinnamon in a small bowl; add to vegetables, and cook stirring constantly for about two more minutes. Add broth and return roast to roasting pan, cover and bake 3-3 1/2 hours or until fork-tender. Remove beef from pot and place on a platter; tent with aluminum foil to keep warm.
Add chickpeas to liquid and place over medium heat stirring occasionally until chickpeas are warm. Stir in remaining ingredients and add beef back into pot to serve.