Pot Roast Ras El Hanout

LeGourmetTV's picture

Jul. 22, 2019

This Pot Roast Ras el Hanout is not your Grandmothers pot roast! The slightly exotic flavours and hint of sweet from the dried fruits, makes this slow roasted oven pot roast recipe a treat.


Pot roast 1 1/2 Gram (3 pound)
Salt To Taste
Pepper To Taste
Beef stock 250 Milliliter (1 cup)
Ras el hanout 15 Milliliter (1 tbsp)
Pureed tomatoes 250 Milliliter (1 cup)
Oil 2 Tablespoon (for browning)
Onion 1 Large (cut into 8 pieces)
Carrots 2 Large (cut into chunks)
Garlic 4 Clove (20 gm)
Dates 10 , pitted (chopped)
Bay leaves 2
Cinnamon stick 1 Small



1. Preheat oven to 160ºC (325ºF).


2. Season roast with salt and pepper on all sides.

3. Mix the beef stock, ras el hanout, and tomato.

4. Heat oil in a Dutch oven, and brown beef on all sides.

5. Toss the onion, carrots, garlic, dates, bay leaves, and cinnamon stick into the Dutch oven.

6. Pour over the stock mixture, cover and place in the oven.

7. Cook for 3.5 to 4 hours.


8. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 250 Minutes
Ready In: 250 Minutes
Servings: 8