Oink Moo Cluck Farms Moroccan Pot Roast

Moroccan pot roast

 

Oink Moo Cluck Farms is a third-generation, small-scale, family operation based in Sunbury, specializing in hogs, beef, and chickens. All butchering is done in-house, and products are available at eight farm markets around central Ohio and for limited home delivery.

Yield
8 servings
Preparation time
20 minutes
Cooking time
7 hours
Total time
7 hours, 20 minutes
Ingredients
1 large yellow onion (diced)
2 tablespoons olive oil
3 tablespoons paprika
2 tablespoons garam masala
1⁄2 teaspoon cayenne pepper
1 14.5-ounce can diced tomoatoes (undrained)
1 15-ounce can chickpeas (drained and rinsed)
2 cans beef bouillon cubes
1⁄2 cup water
1 1⁄2 teaspoons salt
1⁄4 teaspoon black pepper
3 pounds boneless beef chuck roast
5 medium multicolored carrots (cut diagonally)
1 small eggplant (cubed)
2 tablespoons fresh mint (minced)
6 ounces couscous (cooked)
Instructions

In a skillet over medium heat, sauté onions in oil with paprika, 1 tablespoon garam masala, and cayenne until tender. Transfer to a 6-quart slow cooker, then stir in tomatoes, chickpeas, bouillon, and water.

Sprinkle salt, black pepper, and remaining 1 tablespoon garam masala onto roast. Place in slow cooker. Add carrots and eggplant. Cover and cook until meat and vegetables are tender, 7 to 9 hours.

Remove roast from slow cooker, break into pieces, then return to slow cooker for another 10 minutes. Sprinkle with mint and serve over couscous. 

Notes

Per serving: 682 calories, 18 grams fat (5 grams saturated fat), 61 grams total carbohydrates, 15 grams fiber, 67 grams protein.