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Moroccan flavors slow cook with beef or lamb in this aromatic and flavorful roast recipe. Make this in your slow cooker or Instant Pot cover

Slow Cooker/Instant Pot Moroccan Roast


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 mins
  • Yield: Serves 4 1x
Scale

Ingredients

  • 23 lb beef or lamb roast
  • 3/4 lb potatoes or sweet potatoes, chopped
  • 15 ounces diced tomatoes (in juices)
  • 15 ounces chickpeas, drained & rinsed
  • 1/2 cup low-sodium beef  or bone broth
  • 1 small onion, sliced
  • 2 tsp oil (if using IP or to create ‘bark’)

Moroccan Spice Rub:

  • 1 tsp of the following:
    Ginger
    Cumin
    Turmeric
    Paprika
    Red pepper flakes (or less if you’re concerned about it being too spicy)
  • 1/2 tsp of the following:
    Cinnamon
    Coriander
    Nutmeg
    Cloves
    Salt
    Pepper

Instructions

Slow Cooker

🔻To create the ‘bark’ – BEFORE you add the roast to the slow cooker, mix together the dry seasonings. Press the seasonings evenly all over the roast. Heat oil over medium-high heat. Add roast & sear 2-3 minutes each side.

  1. Add diced tomatoes, onion, chickpeas and broth to the slow cooker.
  2. Season the roast with the Moroccan spice rub. Add roast to the slow cooker.
  3. Cook HIGH 4-5 hours, LOW 8-9.

Instant Pot

  1. Season the roast generously on both sides with the Moroccan spice rub.
  2. Turn the Instant Pot saute and oil. Once hot, add the roast and sear a few minutes on each side until browned. Remove roast and set aside.
  3. Add onion and garlic, and cook a few minutes until soft. Pour broth and diced tomatoes into the Instant Pot, scraping off any browned bits from the bottom. Add roast back to the IP.
  4. Close lid and seal valve. Set high pressure and cook 15 minutes per pound of meat.
  5. Natural release 10 minutes then quick release remaining pressure.
  6.  Open IP. Add potatoes and chickpeas.  Close lid and seal valve. Set high pressure and cook 20 minutes.
  7. Natural release 10 minutes then quick release remaining pressure.

Notes

  • If you’re using your IP – you might have to cut your roast in half and sear it in batches.