Moroccan Pot Roast

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content; pork shoulder is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can be healthier with less sodium; tomato paste is often cheaper.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are high in protein and fiber; white beans are usually less costly.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

Make the rub by mixing 1 teaspoon of cumin, 1 teaspoon of ground coriander, 1 teaspoon of salt, 1 teaspoon of ground ginger, 1 teaspoon of sugar, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of garlic powder together.

Rub the mixture onto a 2 lb bottom round roast in a 9x13 non-stick baking pan, covering it well.

Preheat the oven to 450°F.

Bake the roast for 30 minutes, turning it over after 15 minutes for even browning.

Reduce the oven temperature to 350°F.

Add roughly 2 lbs of baby red skin potatoes around the roast.

Cover the pan with foil and bake for about 1 hour until the potatoes are tender and the roast reaches 170°F.

Remove the roast and let it rest for 10 minutes, covering it with foil.

Dump the leftover juices from the pan into a small saucepan to make gravy.

Add a 14 1/2 oz can of beef broth and a little salt to the juices.

Make a flour-water slurry and add it to the saucepan to thicken the gravy.

Slice the roast and serve topped with the gravy and green beans.

Cooking Techniques

Equipment Needed

Spice Level: