Pot Roast Ras El Hanout Style and Roasted Vegetables
I had an urge to fix
some pot roast. I didn’t get any recipe
out but I decided to use the crock pot.
Here’s my scratch recipe:
2 lb. chuck roast, uncooked
Ras el hanout seasoning
1 onion, thinly sliced
Olive oil for sautéing/searing
Sea salt
1 can of cream of mushroom soup
1 crock pot
Wash and dry pot roast, heat a tablespoon of oil in a
non-stick pan and sauté onions until slightly translucent. Season a bit with some sea salt. Remove from pan. Add another tablespoon of olive oil; bring
oil to heat for searing.
Rub Ras El Hanout on both sides of
the meat, add some salt to taste. Sear
the meat on both sides. Remove, place meat into crockpot, place onions on top
of meat, and pour mushroom soup over the meat. Cook for about 7-8 hours on low until meat is
tender. Serve roasted vegetables.
El ras hanout is a North African
seasoning that is made up of over a dozen spices. It is an Arabic word meaning “head of the
shop.” The term refers to the store
owner who makes up his creation of the seasoning. The seasoning can be found
through suppliers on the Internet, i.e. amazon.com.
Roasted Carrots and Red Potatoes
I like roasted vegetables because
roasting brings out the natural sweetness and flavors. The vegetables are caramelized during
roasting.
1 large package of carrots, washed
and sliced on angle of 2 inches
10-12 small red potatoes, washed,
and quartered
Olive oil
Sea Salt and pepper
Preheat oven to 425-450 degrees. Place vegetable on a large cookie sheet,
separated and not piled but lying flat.
Sprinkle oil over the vegetables, sprinkle on sea salt and pepper. Mix all with your hands to distribute oil and
seasonings. Bake for 30 minutes or until
it reaches the color and doneness you desire.
