Moroccan Pot Roast

  • 2 tbsp olive oil
  • 3 sm onions, chopped
  • 3 tbsp paprika
  • 1 tbsp plus 1/2 tsp garam masala, divided
  • 1 1/4 tsp salt, divided
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
  • 1 can (14 1/2 beef broth
  • 1/4 tsp pepper
  • 1 boneless beef chuck roast
  • 4 med carrots, sliced
  • 1 sm eggplant, cubed
  • 2 tbsp honey
  • 2 tbsp minced fresh mint
  • hot cooked conscous 


  1. In a large skillet, heat oil over medium heat, saute the onions with paprika, 1 tbsp garam masala, 1/2 tsp salt and cayenne until tender  4-5 mins.  Stir in tomato paste, cook and stir 1 min.  Stir in chickpeas and broth; transfer to slow cooker.
  2. Mix pepper and the remaining 1/2 tsp garam masala and 3/4 tsp salt, rub over roast beef.  Place in slow cooker.  Add carrots and eggplant.  Cook, covered, until the meat and vegetables are tender 7-9 hours.
  3. Remove roast from slow cooker, pull roast into pieces; remove vegetables with a slotted spoon; skim fat from cooking juices.  Stir in honey.  Return beef and vegetables to slow cooker and heat through.  Sprinkle with mint.  Serve with Couscous.

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