Pot Roast with North African Spices
Recipe GLPRe04f1a06cbf6d6
A slow-cooked beef chuck roast infused with warm North African spices—coriander, turmeric, ginger, and cinnamon—braised with pomegranate juice and lemon for a complex, aromatic main course. Tender vegetables and a rich, deeply flavored sauce make this an elegant yet hearty dinner.
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Ingredients
2 cloves garlic, minced
2 teaspoons crushed coriander seed
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
⅜ teaspoon crushed red pepper flakes (or Marash or Aleppo pepper to taste)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons olive oil
3 pounds beef chuck roast
1 onion, medium, quartered
3 carrots, cut into 2-inch chunks
2 bay leaves
1 cup water
1 cup pomegranate juice
2 tablespoons lemon juice
¼ cup fresh parsley, chopped
Directions
In a small bowl, combine the minced garlic, crushed coriander seed, ground turmeric, ground ginger, ground cumin, ground cinnamon, paprika, red pepper flakes, kosher salt, and freshly ground black pepper to form a spice paste.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. When the oil is shimmering, add the beef chuck roast and sear it on all sides until deeply browned, about 10-12 minutes total. Remove the roast and set aside on a plate.
Reduce heat to medium and add the quartered onion to the pot, cooking for 2-3 minutes until it begins to soften. Return the seared roast to the pot and rub the spice paste all over its surface.
Add the carrot chunks and bay leaves around the roast, then pour in the water and pomegranate juice.
Bring the liquid to a simmer, then cover the pot with a lid and reduce heat to low. Braise the roast for approximately 2.5 to 3 hours, until the beef is very tender and easily pulls apart with a fork and reaches an internal temperature of 145°F.
Remove the roast from the pot and let it rest on a cutting board for 10 minutes. Stir the lemon juice into the cooking liquid.
Remove the bay leaves from the pot. Slice or shred the rested beef and return it to the pot, stirring gently to combine with the vegetables and sauce.
Ladle the pot roast and its braising liquid into serving bowls and garnish generously with the chopped fresh parsley before serving.
