Moroccan flavors slow cook with grass-fed beef or lamb in this paleo crock-pot meal.
This recipe came to me fairly quickly. I created this Moroccan rub a couple of years ago for a contest. I didn’t win the contest…I was robbed:-) Anyway it’s been my go-to rub ever since. As with many of my homemade rubs, I keep a small jar of this on-hand at all times in my pantry.
Moroccan Spice Rub
Normally I would have used lamb but I found some grass-fed beef on sale at Sprouts to I used that instead. In my opinion, lamb works better but definitely not necessary to use. Those might look like potatoes but they’re not. They are white sweet potatoes. I prefer them to yams because they’re not as sweet. You should be able to locate them in your local grocery; they’re usually a few cents more expensive per pound (not bad). Note that the sweet potatoes will get very soft. Depending on how long they’re in the slow cooker, they might even turn a little mushy. If you want a potato that will hold better during the cooking process I suggest a waxy potato like yellow potatoes. This will no longer be a paleo meal though. If you want to add more vegetable to make this a complete meal then I suggest adding green beans or another hard vegetable. You can put them in with or replace the carrots.
- 2 lb beef roast
- 1 lb sweet potatoes, peeled & chopped
- ½ cup low-sodium beef broth or water
- 2 tbsp Moroccan spice rub
- 1 small onion, chopped
- 3 carrots, chopped
- Season beef generously with Moroccan spice rub.
- Add all ingredients to the slow cooker.
- Cook LOW 7-8 hours or HIGH 3-4.