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Moroccan Pot Roast with Power Carrots and Potatoes recipe at FreshFoodinaFlash.com
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5 from 1 vote

Moroccan Pot Roast with Power Carrots and Potatoes

This Moroccan Pot Roast is super easy to prep, exotic and delicious beyond words. Pot Roast benefits from lots of time in the oven, making it yummy and tender.  I give it 4 hours, but you can go a little less or more. I use 20 carrots in this roast, which sounds crazy. Half are put in the roast in the beginning and partially melt into the delicious sauce. The other half are added in the last hour. I promise you will be glad you have so many of these "Power Carrots" to serve with this exotic roast. Enjoy!
Servings: 12
Calories: 1028kcal

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

Calories: 1028kcal