SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Moroccan Pot Roast With Potatoes and Carrots

Moroccan Pot Roast With Potatoes and Carrots
Makes: 8  servings Prep 20 mins Slow Cook 8 hrs


  • Nonstick cooking spray
  • 2 tablespoons  tomato paste
  • 1/2 cup  low-sodium beef broth
  • 3 tablespoons  all-purpose flour
  • 1 teaspoon  cumin
  • 1 teaspoon  salt
  • 1 cup  dried plums
  • 3/4 cup  dried apricots
  • 1 1/2 pounds  baby Yukon gold potatoes, scrubbed and quartered
  • 3 carrots, cut into 1-inch pieces
  • 1/4 teaspoon  black pepper
  • 1/4 teaspoon  ground cardamom
  • 1/2 teaspoon  cinnamon
  • 1 2 pound  top round roast
  • 2 teaspoons  canola oil
  • 2/3 cup  red wine


1. Coat the inside of a slow cooker with cooking spray. Combine tomato paste, broth, flour, cumin and 1/2 teaspoon salt in cooker. Stir in plums, apricots, potatoes and carrots.

2. Combine pepper, cardamom, cinnamon and remaining salt and sprinkle over entire surface of meat. Heat oil in large nonstick skillet over medium-high heat; add meat and brown on all sides, about 8 minutes. Transfer meat to slow cooker, placing it on top of vegetables and fruit. Add wine to skillet and boil 1 minute; pour over meat. Cook on low 8 hours.

3. Remove meat from pot and let stand 10 minutes before slicing.

From FitnessMagazine.com