Classic Pot Roast with Ras El Hanout with Dried Fruit Couscous
2 min read
Elevate your dinner table experience with a culinary masterpiece that combines the comforting warmth of a classic pot roast with the exotic flavors of Ras El Hanout. This recipe is as impressive as it is mouthwatering, guaranteed to leave your taste buds tingling and your guests craving more.
Servings 6
For the Pot Roast:
- 1 1/2 tablespoons olive oil
- 3 pounds beef chuck roast
- Kosher salt and black pepper
- 1 medium onion quartered
- 2 large carrots peeled and cut into big chunks
- 1 stalk celery cut into large chunks
- 1 cup beef stock
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons fresh juice juice
- 1 tablespoon ras-el-hanout Middle Eastern spice blend
- 2 teaspoons paprika
- 1 tablespoon chopped fresh mint
- 3 cloves garlic minced
- 1 whole lemon pierced several times with a fork
- 4 sprigs fresh thyme
- 2 bay leaves
For the Couscous:
- 2 cups chicken stock
- 2 cloves garlic smashed
- 1/2 cup dried cherries chopped or other dried fruit
- 1 cup Israeli couscous
- 1 tablespoon finely chopped parsley
- 1 teaspoon lemon zest
Nutrition Facts
Classic Pot Roast with Ras El Hanout with Dried Fruit Couscous
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
For the Pot Roast:
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Preheat oven to 325°F.
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Heat oil in a Dutch oven over high heat. Season roast with salt and pepper and brown meat on one side, about 4 minutes total. Flip roast, scatter onion, carrot, and celery all around, and continue to cook, stirring vegetables occasionally until roast is browned on the other side, about 4 minutes. Add beef stock and tomatoes, scraping up any browned bits from bottom of the Dutch oven, and bring to a simmer.
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Meanwhile, with an immersion blender, puree lemon juice, ras-el-hanout, paprika, mint, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper until smooth. Add to meat and stir. Add the whole lemon, thyme, and bay leaves. Cover, transfer to the oven and cook until roast is fork-tender, about 2 1/2 hours total, removing lid during the last 30 minutes of cooking time.
For the Couscous:
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Combine chicken stock, garlic, and cherries in a large saucepan and bring to a boil over medium heat. Add couscous, season with salt and pepper, cover and cook until tender, about 8 minutes. Add parsley and lemon zest. Stir to combine and cover to keep warm.
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Discard bay leaves, thyme sprigs, and whole lemon from pot roast and skim fat from the surface. Taste and adjust seasoning, if needed. Serve meat and vegetables with couscous, spooning gravy on top.
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