Scale
Ingredients
- 2–3 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.
- Add diced tomatoes, onion, chickpeas and broth to the slow cooker.
- Season the roast with the Moroccan spice rub. Add roast to the slow cooker.
- Cook HIGH 4-5 hours, LOW 8-9.
Instant Pot
- Season the roast generously on both sides with the Moroccan spice rub.
- 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.
- 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.
- Close lid and seal valve. Set high pressure and cook 15 minutes per pound of meat.
- Natural release 10 minutes then quick release remaining pressure.
-
Open IP. Add potatoes and chickpeas. Close lid and seal valve. Set high pressure and cook 20 minutes.
- 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.