Morrocan Style Beef Pot Roast
Note: This is a crock pot recipe that requires 8-10 hours cooking. The recipe calls for serving with couscous; use noodles as a substitute. Serve with Morrocan Sauce.
13-4 lb boneless lean beef pot roast
7-8 parsnips (sweet potatoes work well as a substitute)
1 med onion
1 t ground ginger
1/2 t turmeric
1/4 t ground cumin
1/2 t paprika
1/2 t salt
1/4 t ground black pepper
1/2 cp red wine
1 cp beef bouillon
1. In small bowl, combine ginger, turmeric, cumin, paprika, salt, and pepper.
2. Rub into both sides of roast. Let stand while preparing vegetables or refrigerate
till ready to cook.
3. Slice onion; place on bottom of 4- or 5-qt slow cooker.
4. Peel parsnips and cut into 2" lengths.
5. Place spiced beef on onion and top with parsnips. Add liquids.
6. Cover and cook in crock pot on low 7-8 hrs or till roast is tender, or in 350 degree
oven
for about 1 1/2 hours or till meat is tender.
7. Serve with couscous or noodles and top with Morrocan Meat Sauce
Healthy Crockery Cookery, Mable Hoffman