Boyd Recipes

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Moroccan Pot Roast over Couscous

Moroccan Pot Roast over Couscous

Ingredients

  • 1 T olive oil
  • 1 1/2 pound chuck roast or bottom round roast
  • 1 white or yellow onion chopped
  • 3 carrots, chopped
  • 4 garlic cloves, chopped, smashed, etc.
  • 1 t cayenne pepper
  • 2 T Ras Al Hanout (spice mix)
  • 16 oz can of beef broth
  • 15 oz can of chickpeas, rinsed and drained
  • Preheat oven to 375.
  • Season the roast with salt and pepper.
  • For couscous,
  • 1 cup broth
  • juice of half a lemon
  • zest of half a lemon
  • 1 tbsp butter
  • 1 cup couscous
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

Instructions

  1. Cut beef into 4 equal pieces.
  2. Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.
  3. Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.
  4. Move to oven. Bake covered until fork tender (about 2 hours).