Pot Roast Ras el Hanout Recipe | Glen And Friends Cooking

This Pot Roast Ras el Hanout is not your Grandmothers pot roast! The slightly exotic flavours and hint of sweet from the dried fruits, makes this slow roasted oven pot roast recipe a treat.
Ingredients
1 - 1.5 Kg (2-3 pound) pot roast
Salt and pepper to taste
250 mL (1 cup) beef stock
15 mL (1 Tbsp) ras el hanout (recipe: https://youtu.be/3dS-DvGewaM)
250 mL (1 cup) pureed tomatoes
Oil for browning
1 large onion, cut into 8 pieces
2 large carrots, cut into chunks
3-4 garlic cloves
8-10 dates, pitted and chopped
2 bay leaves
1 cinnamon stick

Method:
Preheat oven to 160ºC (325ºF).
Season roast with salt and pepper on all sides.
Mix the beef stock, ras el hanout, and tomato.
Heat oil in a Dutch oven, and brown beef on all sides.
Toss the onion, carrots, garlic, dates, bay leaves, and cinnamon stick into the Dutch oven.
Pour over the stock mixture, cover and place in the oven.
Cook for 3.5 to 4 hours.

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