Moroccan pot roast with potatoes and carrots
Recipe by Elaine Crawford Daguanno
Nonstick cooking spray
2 tbsp tomato paste
1/2 cup low-sodium beef broth
3 tbsp all-purpose flour
1 tsp cumin
1 tsp salt
1 cup dried plums (prunes)
3/4 cup dried apricots
1 1/2 lb baby Yukon Gold potatoes, scrubbed & quartered
3 carrots, cut into 1" pieces
1/4 tsp black pepper
1/4 tsp ground cardamom
1/2 tsp cinnamon
1 2 lb top round roast
2 tsp canola oil
2/3 cup red wine
Prep. Time → 20 min
Cook Time → 8 hrs min
1. 1. Coat the inside of the slow cooker with cooking spray. Combine tomato paste, broth, flour, cumin and 1/2 tsp salt in the 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 a large nonstick skillet over med-high heat; add meat and brown on all sides, about 8 minutes.
3. Transfer meat to slow cooker, placing it on top of vegetables and fruit. Add wine to skillet and boil for 1 minute; pour over meat. Cook on low 8 hours.
4. Remove meat from pot and let stand for 10 minutes before slicing.
main courses January 14, 2014 05:15
Author FitnessMagazine.com
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