Moroccan Pot Roast With Dried Cherry Couscous Recipe

Recipe By Slurrp

This Moroccan pot roast is a flavorful and tender dish that combines the rich flavors of North African cuisine with the comfort of a classic pot roast. The meat is slow-cooked with aromatic spices, dried fruits, and vegetables, resulting in a melt-in-your-mouth texture. The dish is served with a side of fluffy couscous infused with dried cherries, adding a sweet and tangy element to the meal. This hearty and exotic dish is perfect for a cozy dinner with family and friends.

4.6
15 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Moroccan Pot Roast With Dried Cherry Couscous
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Ingredients for Moroccan Pot Roast With Dried Cherry Couscous Recipe

  • 1/2 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Moroccan Spice Blend
  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Chopped
  • 1/2 Carrots, Peeled And Sliced
  • 0.67 cloves Cloves Garlic, Minced
  • 0.33 cup Beef Broth
  • 0.17 can Diced Tomatoes
  • 0.17 cup Dried Cherries
  • 0.17 teaspoon Ground Cumin
  • 0.17 teaspoon Ground Coriander
  • 0.17 teaspoon Ground Cinnamon
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Ground Ginger
  • 1/25 teaspoon Cayenne Pepper
  • 0.17 cup Couscous
  • 0.08 cup Dried Cherries
  • as required Fresh Herbs, For Garnish

Directions: Moroccan Pot Roast With Dried Cherry Couscous Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (163°C).
  • STEP 2.Season the pot roast with salt, pepper, and Moroccan spice blend.
  • STEP 3.Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides.
  • STEP 4.Remove the roast from the pot and set aside. Add onions, carrots, and garlic to the pot and cook until softened.
  • STEP 5.Add the roast back to the pot and pour in beef broth, diced tomatoes, dried cherries, and spices.
  • STEP 6.Cover the pot and transfer it to the preheated oven. Cook for about 3 hours or until the meat is tender.
  • STEP 7.While the roast is cooking, prepare the couscous according to package instructions. Stir in dried cherries.
  • STEP 8.Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing.
  • STEP 9.Serve the sliced pot roast with the cherry-infused couscous and garnish with fresh herbs, if desired.

Cooking Tips

  • For extra flavor, marinate the pot roast in the Moroccan spice blend overnight.
  • If you prefer a thicker sauce, you can mix cornstarch with water and add it to the pot during the last 30 minutes of cooking.
  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.
  • The dried cherry couscous can be enjoyed as a side dish with other meats or as a vegetarian main course.

Storage and Serving

  • Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.
  • Serve the pot roast with the cherry-infused couscous and garnish with fresh herbs, if desired.
Nutrition
value
675
calories per serving
43 g Fat64 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    64g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    64g
  • Fiber
    4g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    78mg
  • Iron
    8mg
  • Vitamin A
    1026mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    2mg
  • Phosphorus
    603mg
  • Selenium
    41mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp