Moroccan Pot Roast With Dried Cherry Couscous Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C).
• STEP 2.Season the pot roast with salt, pepper, and Moroccan spice blend.
• STEP 3.Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides.
• STEP 4.Remove the roast from the pot and set aside. Add onions, carrots, and garlic to the pot and cook until softened.
• STEP 5.Add the roast back to the pot and pour in beef broth, diced tomatoes, dried cherries, and spices.
• STEP 6.Cover the pot and transfer it to the preheated oven. Cook for about 3 hours or until the meat is tender.
• STEP 7.While the roast is cooking, prepare the couscous according to package instructions. Stir in dried cherries.
• STEP 8.Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing.
• STEP 9.Serve the sliced pot roast with the cherry-infused couscous and garnish with fresh herbs, if desired.

Cooking Tips

• For extra flavor, marinate the pot roast in the Moroccan spice blend overnight.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the pot during the last 30 minutes of cooking.
• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.
• The dried cherry couscous can be enjoyed as a side dish with other meats or as a vegetarian main course.

Storage and Serving

• Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
• Reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.
• Serve the pot roast with the cherry-infused couscous and garnish with fresh herbs, if desired.