Moroccan Pot Roast with Power Carrots and Potatoes
Moroccan Pot Roast
Prep 30 mins Roast 4 hours Eat 4:30
This Moroccan Pot Roast with Power Carrots and Potatoes is comfort food at it’s best. This winter we all need some major comfort and this dish is a like a warm blanket for your senses. It will propel your pot roast up to new heights. The Moroccan flavors from a seven ingredient spice mix are out of this world and you will find yourself craving more, which is good, because you are going to have enough food to feed a large family. I even repurposed some of the leftovers and served it over egg noodles. Heck, you will want to make this for a fancy winter dinner party to raves. What are dinner parties? I can dream!
2011 Moroccan Beef Brisket before roasting.
I first posted my Moroccan Beef Brisket recipe here quite a few years ago and this dish has always lived up to my own hype. In the original recipe, I served it with traditional Moroccan couscous instead of potatoes. Brisket is not always available, but my supermarket regularly has Chuck Roast on special and that is the perfect time to make the Moroccan Pot Roast with Power Carrots and Potatoes.
Prepare the Pot Roast for the Oven in only 30 minutes!
Get your “mise en place”. Prep onions, carrots and cilantro.
Slice the onion, peel and quarter the carrots. Destem the cilantro, saving the leaves to garnish the plates. Use half of the carrots for the first roasting and remaining carrots for the last hour of roasting. I have home made chicken stock I freeze in quart yogurt containers which add tons of flavor. I need to add salt to to compensate for not having salt in my stock. If you are using canned chicken stock or broth. Don’t add more salt to your sauce until you taste it in the end.
Hungarian paprika, kosher salt, black pepper, turmeric, cumin, coriander and ginger add the Moroccan flavor.
A mix of Hungarian paprika, kosher salt, black pepper, turmeric, cumin, coriander and ginger add the Moroccan flavor. If you can get your hands on some good quality Hungarian paprika, use that. I picked up a number of vacuum sealed packages of paprika when I was in Hungary a few years ago. Most of it is very “spicy hot”, but there is also “dolce” sweet paprika. Power Carrots got their name because the first time I made this dish, I used 2 Tablespoons of the spicy hot Hungarian paprika. Now I use 1-2 teaspoons of the hot paprika and 1 1/2 Tablespoons of the sweet paprika. Moderate!
Olive oil is mixed into the spice mixture to create a paste.
Mix olive oil into the spice mixture to create a paste.
The spice paste is rubbed into both sides of the chuck roast.
Choose a large roasting pan like this old fashioned Granite Ware covered pan. Rub the spice mixture into a 5-6 pound chuck roast on both sides and sear each side before roasting. Set aside.
Place the onions and cilantro stems underneath the Moroccan Pot Roast.
After searing the pot roast on both sides. place the onions and cilantro stems underneath the pot roast.
Carrots, onions, cilantro and mint are added to the pot roast.
Add in the chicken stock, carrots and mint which develop the flavors of the pot roast and makes a delicious sauce. Tuck the carrots into the liquid as it roasts.
4 Hours of Oven Time will pay off with a tender and delicious Moroccan Pot Roast.
After 3 hours, add in lemon wedges, potatoes and more carrots.
While the Pot Roast needs to roast in the oven for 4 hours or more, you can prepare it in a flash and then just do some chores, play a board game or the piano, as I do, while you enjoy the aroma rafting from your kitchen. After 3 hours, add in the potatoes, lemon wedges and more carrots, tucking them into the sauce. Add lots of carrots. You are going to want more Power Carrots and the first group of carrots are melting into the sauce.
Moroccan Pot Roast with Power Carrots and Potatoes is a masterpiece.
After 4 hours, you have the most amazing Moroccan Pot Roast ready to grace your table.
Serve the Moroccan Pot Roast with Power Carrots to adoring fans.
Remove the meat from the roasting pan. Slice it thin against the grain, although, it will pretty much fall apart on it’s own because it is so tender. Serve the Moroccan Pot Roast with Power Carrots and Potatoes on plates with some of the “gravy” and breathe in the aroma and taste an amazing one pot meal.
Leftover Moroccan Pot Roast over Egg Noodles
You will have leftovers, which are golden to have them for your next meal. I froze the last bit of leftovers and then later made this delicious pasta sauce by mixing in a little more Hungarian hot paprika and some labneh or sour cream. I served it over egg noodles and my family loved it! It reminded me of a Hungarian goulash.
Here’s more Moroccan recipes that I can’t get enough of.
Cassolita: Moroccan Butternut Squash with Caramelized Onions
Moroccan Beef Brisket for Hanukkah mentioned in this post.
Moroccan Pot Roast with Power Carrots and Potatoes
5-6 pound chuck roast
2 Tbs Hungarian paprika (1-2 teaspoons hot, remaining sweet)
1 Tbs ground ginger
2 tsp salt
2 tsp turmeric
1 tsp ground coriander
1 tsp ground black pepper
1/2 tsp ground cumin
1/4 cup olive oil + 1 Tbs.
2 medium onions, thinly sliced
6 cups chicken stock
20 medium carrots, peeled (1/2 for sauce and 1/2 at end)
1 bunch cilantro (separate stems from leaves)
1 handful fresh mint leaves or 2 tsp dried mint
1/3 cup lemon juice, freshly squeezed
1 large lemon, cut in 8 wedges
8 medium potatoes, peeled and quartered
1/2 tsp salt
1. Combine paprika, ginger, salt, turmeric, coriander, pepper, cumin and 1/4 cup olive oil in small bowl. Rub spice mixture into chuck roast. Set aside while preparing the vegetables.
2. Thinly slice onions. Peel and cut 10 of the carrots in half and then quarter carrots lengthwise Later you can prepare the remaining carrots and potatoes. .
3. Preheat oven to 325°. Heat an additional Tablespoon olive oil in large roasting pan. Add chuck roast and brown well on cooktop, about 5 minutes per side. Tuck onions and cilantro stems underneath the pot roast.Add 1/2 of carrots to pot along with mint, stock, tucking the carrots into the liquid. Cover and roast for 3 hours, occasionally pouring pan juices over meat or flipping it over.
4. Cut lemon into 8 wedges. Add lemon juice, lemon wedges, potatoes and remaining carrots to pot roast Cover and roast one more hour.
5. Remove pot roast and slice thinly across the grain, although it will probably fall apart.. Serve the meat with the carrots and potatoes and pan juices. Garnish with the cilantro leaves.
Servings: 12 – 1028 calories per serving
Moroccan Pot Roast with Power Carrots and Potatoes
Ingredients
- 5-6 pound chuck roast
- 2 Tbs Hungarian paprika 1-2 teaspoons hot, remaining sweet
- 1 Tbs ground ginger
- 2 tsp salt
- 2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/4 cup olive oil + 1 Tbs.
- 2 medium onions thinly sliced
- 6 cups chicken stock
- 20 medium carrots peeled (1/2 for sauce and 1/2 at end)
- 1 bunch cilantro separate stems from leaves
- 1 handful fresh mint leaves or 2 tsp dried mint
- 1/3 cup lemon juice freshly squeezed
- 1 large lemon cut in 8 wedges
- 8 medium potatoes peeled and quartered
- 1/2 tsp salt
Instructions
- Combine paprika, ginger, salt, turmeric, coriander, pepper, cumin and 1/4 cup olive oil in small bowl. Rub spice mixture into chuck roast. Set aside while preparing the vegetables.
- Thinly slice onions. Peel and cut 10 of the carrots in half and then quarter carrots lengthwise Later you can prepare the remaining carrots and potatoes. .
- Preheat oven to 325°. Heat an additional Tablespoon olive oil in large roasting pan. Add chuck roast and brown well on cooktop, about 5 minutes per side. Tuck onions and cilantro stems underneath the pot roast.Add 1/2 of carrots to pot along with mint, stock, tucking the carrots into the liquid. Cover and roast for 3 hours, occasionally pouring pan juices over meat or flipping it over.
- Cut lemon into 8 wedges. Add lemon juice, lemon wedges, potatoes and remaining carrots to pot roast Cover and roast one more hour.
- Remove pot roast and slice thinly across the grain, although it will probably fall apart.. Serve the meat with the carrots and potatoes and pan juices. Garnish with the cilantro leaves.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Fresh Food in a Flash is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I adore Moroccan food and this looks mouthwateringly delicious.
I agree Cathy, everytime I find a new Moroccan recipe to make, I am in awe of how delicious it is. I have a few here I will link to.