Moroccan Inspired Pot Roast with Chickpeas & Couscous

• 3 pounds Chuck Roast
• Canola Or Olive Oil For Your Skillet
• 3 cloves Garlic, Chopped
• 2 cups Beef Stock
• 1 teaspoon Ground Cinnamon
• 1- 1/2 teaspoon Ground Cumin
• 1 Tablespoon Paprika
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 3 Medium Carrots
• 8 ounces, weight Dried Chickpeas
• 5 cups Water Plus An Additional Cup If Needed To Cover The Chickpeas
• 1/4 teaspoons Baking Soda
• 2 cups Couscous, Prepared According To Package Instructions
• Parsley, Chopped, For Optional Garnish

1. The first thing you will want to do is brown the pot roast in a stainless steel skillet.
2. You dont want to use non-stick because you want some brown bits to be stuck to the bottom of the pan.
3. Heat the pan over medium-high heat with a bit of canola oil or olive oil in the bottom.
4. In the meantime, liberally salt both sides of the chuck roast.
5. When the pan just starts to smoke, place the beef into it.
6. Cook until you get a nice brown sear on one side, then flip and repeat with the other side.
7. Then remove the beef from the pan to a slow cooker.
8. Add the chopped garlic into the skillet, cook just to soften, but make sure you dont burn it.
9. Then add the garlic to the slow cooker.
10. Now pour about 1/2 cup of the beef stock into the skillet and scrape all the brown bits off the bottom of the pan.
11. Add the liquid from the pan as well as the remaining stock into the slow cooker.
12. Add in your spices: cinnamon, cumin and paprika, along with some grinds of black pepper.
13. I also like to taste a bit of the liquid at this point, to see if it needs any additional salt.
14. Cook in your slow cooker for at least 4 hours on high.
15. As for adding the carrots, I like to add them about an hour before the meat is done, so they arent complete mush.
16. But if you are going to be out and about, feel free to add them now.
17. To prepare the chickpeas: I used 8 ounces of dried chickpeas.
18. I put them in a separate slow cooker with 5-6 cups of water and a pinch of baking soda.
19. You could prepare these beforehand and just refrigerate them until ready to add them to the final dish.
20. To prepare the final dish: Once the meat and chickpeas are done, drain the chickpeas and add them to the slow cooker with the meat.
21. You might not use all of them its up to your judgment.
22. If not, you can save any leftovers for another use later.
23. Break the meat up with a fork inside the slow cooker and scoop everything out and serve over couscous.
24. Garnish with chopped parsley.

roast, olive oil, garlic, beef, ground cinnamon, ground cumin, paprika, kosher salt, freshly ground black pepper, carrots, chickpeas, water, baking soda, couscous, parsley

Taken from tastykitchen.com/recipes/main-courses/moroccan-inspired-pot-roast-with-chickpeas-couscous/ (may not work)