Moroccan Pot Roast

Ingredients

• 2 cloves garlic, minced
• 2 teaspoons crushed coriander seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 beef chuck roast
• 1 medium onion, quartered
• 3 carrots, cut into 2-inch chunks
• 2 bay leaves
• 1 cup water
• 1 cup pomegranate juice
• 2 tablespoons lemon juice
• 1/4 cup loosely-packed chopped fresh parsley
• Couscous
• Glazed carrots

Directions

1. For the spice blend, combine the garlic with the coriander, turmeric, ginger, cumin, cinnamon, paprika, and crushed pepper in a small bowl. Move an oven rack to the lower part of the oven, then preheat to 325ºF (or 160 degrees C). Season the roast on every side with salt and black pepper.
2. Warm the oil in a large lidded Dutch oven, or another lidded pot that can go in the oven. Add the beef and brown it well all around, about 4 minutes per side. Drop in the onion, carrots, and bay leaves, then stir the spice mixture into the pot.
3. Pour in the water and pomegranate juice, and bring everything to a simmer. Put the lid on and move the pot to the oven, which should be at 325 degrees F (or 160 degrees C), for 2 1/2 hours, turning the roast once halfway through.
4. Once the meat is tender enough to pull apart with a fork, take it out of the oven. If it still feels firm, let it cook a little longer. If couscous and glazed carrots are part of dinner, make them while the roast is nearing the finish line.
5. Move the beef to a platter and tent it lightly with foil. Place a strainer over a bowl and strain the sauce, pressing the solids so you get as much liquid as you can. Throw away the solids, skim the fat from the liquid, then stir in the lemon juice and taste. Add more salt and pepper if you want.
6. Slice the beef and arrange it in shallow bowls over the couscous and carrots. Spoon the sauce over the top and finish with parsley.