Slow Cooker Moroccan-Spiced Beef Roast

Yield: 6 servings

Ingredients

Roast:

3 to 4 pound boneless beef chuck roast

1 Tablespoon ground cloves

1 Tablespoon olive oil

4 bay leaves

1 Tablespoon Worcestershire sauce

1 cube beef bouillon

3 cups water

Vegetable Sauce:

1 Tablespoon olive oil

1/2 of a red onion, julienne cut

1 small sweet onion, julienne cut

1 red bell pepper, julienne cut

1 clove garlic, diced

1/4 cup prepared beef broth (from roast)

1 Tablespoon brown sugar

2 teaspoons ground cinnamon

2 teaspoons ground cumin

1 teaspoon cardamom

1 teaspoon coriander

1 teaspoon chili powder

Gravy:

2 Tablespoons butter

3 Tablespoons all purpose flour

2 cups prepared beef broth (from roast)

Serve with:

prepared mashed potatoes (heated following directions on the package)

Directions:

Beef:
Pat the beef dry with paper towels and sprinkle well on all sides with ground cloves.

Heat 1 tablespoon oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides until browned, then transfer to the slow cooker. Add bay leaves, Worcestershire sauce, bouillon cube and water to the slow cooker. Allow roast to slow cook for 6 to 8 hours.

After roast has finished cooking, remove from the slow cooker and let the meat rest on a large platter.

Vegetable Sauce:
In a large deep skillet, or Dutch oven, heat 1 tablespoon oil over medium high and add red onion, sweet onion, red bell pepper, and garlic. Saute until tender for about 7 to 10 minutes.

Begin shredding beef roast using two forks; discard any gristle.

When onions and bell pepper are tender, add shredded beef, 1/4 cup beef broth from slow cooker, brown sugar, cinnamon, cumin, cardamom, coriander and chili powder. Reduce heat to medium low and mix spices well throughout the shredded beef; continue cooking for 10 to 15 minutes or until the beef is heated through.

Gravy:
In a 1-quart saucepan, melt butter over medium heat and add flour. Mix well to incorporate the flour into the butter to make a roux. Cook for 6 to 8 minutes or until the roux becomes dark.

Add prepared beef broth to the roux and bring to a boil, reduce to a simmer, and continue cooking, for about 15 minutes, or until gravy has thickened.

Plate the Moroccan-spiced shredded beef with mashed potatoes and gravy. Add black pepper and kosher salt to taste.