Moroccan Pot Roast with Ras el Hanout
The conical piles of ground spices that fill large silver drums and dried flower petals and berries lining wicker baskets in this Moroccan souk are just a handful of ingredients used in ras el hanout, our spice blend focus this week.
In the words of Paula Wolfert, author of The Food of Morocco “The thing that all good varieties of ras el hanout do have in common though, is that they are sweet and savory and aromatic. No one particular spice will leap out of the blend, but when working together, they really give a dish some punch.”
From regional variations to individual spice merchants, each has its own proprietary blend using upwards of two dozen ingredients including cardamon and cumin, ground rose petals and saffron, which elevate ras el hanout to an authentic and exotic combination.
It therefore stands to reason that the robust flavors of ras el hanout take an ordinary pot roast to a new level. The spices mingle with the meat juices and broth over the long slow cooking process, and require little fuss.
You can find ras el hanout in most grocery and specialty spice stores and its uses go beyond beef roasts to a spectacular grilled lamb, sprinkled on chicken to roast or added to rice dishes. It won’t gather dust in the pantry.
We suggest serving the tender pieces of beef and sauce with fluffy, steamed couscous peppered with fresh mint and cilantro, olive oil, and lemon juice to soak up all the spiced, meaty gravy.
- 2 1/2 lb beef chuck roast, visible fat removed
- 1/4 cup Ras el hanout spice blend
- 1 cup / 2 medium carrots, chopped 1/2 inch dice
- 1 cup / 1 small onion, chopped
- 1/4 cup apricots, chopped
- 1 x 14 oz chick peas, drained
- 1 cup beef broth
- 1/4 cup cilantro & mint, chopped
- rub the beef with the ras el hanout
- add the carrots, onion, apricots and chick peas into the bottom of the slow cooker
- pour the beef broth over the mixture in the slow cooker
- cover and cook on LOW for 8-9 hours or HIGH for 4 1/2
- when the meat is cooked pull it apart into large chunks and serve sprinkled with the fresh herbs, over couscous
- serve with couscous seasoned with salt, pepper and 2 tbsp olive oil and the juice of a lemon
- I did not brown the meat this time, the spices gave the meat a good color.
- if preferred, stir in the chick peas at the end of cooking time and replace the lid for 15 minutes allowing them to warm through
Zen Moment
Ras el Hanout is a spice blend common in North African cooking, and features especially heavily in Moroccan cuisine. The name in Arabic means “head of the shop,” and literally refers to the best spices the store has to offer. – multiple sources
