Ingredients: |
Ingredients: 4 pounds of Chuck Roast, liberally seasoned with sea salt and black pepper
1/4 cup of olive oil
1 teaspoon of cumin seeds
2 large sweet onions, sliced
5 whole peeled shallots
10 whole garlic cloves
1 small celery root, peeled and cut to cubes
1/2 tablespoon of kosher salt
1/2 tablespoon of Ras El Hanut (google this spice mix - you probably have enough of the spices to make it yourself if your grocery store doesn't have it)
1 teaspoon of paprika
1/2 teaspoon of ground cumin
1 tablespoon of spicy mustard
1 tablespoon of honey or date syrup
3-4 cups of warm water
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Directions: |
Directions:Preheat the oven to 300F. On medium heat, in a wide skillet pan, pour the olive oil and cumin seeds. When the oil is hot add the chuck roast. Sear the chuck roast from both sides for about 3 minutes until it gets a nice golden brown color. Take the beef out of the pan and put it aside.
Add to the same pan the onions, shallots, celery roots and garlic cloves. Add the spices- Ras El Hanut, paprika, cumin and salt. Sauté it all for 5 minutes, stir occasionally.
Add back the chuck roast on top of the onions. Spread the mustard and honey on top of the chuck roast. Pour the water to cover it all. Cover the pan with the lid.
Cook it for 30 minutes on the stove on a medium heat. Transfer to oven on 300F for 3 hours. After every hour check to see if the liquid covers the meat. If not add water. This is a great beef roast with a different kind of flavor. Serve with mashed potatoes. |
This recipe for Ras El Hanut Roast is from