Clay Pot North African Pot Roast
Infused with the warm, aromatic spices of North Africa, this Clay Pot North African Pot Roast transforms a classic comfort food into an exotic culinary experience. Tender beef chuck roast is slow-cooked in a traditional clay pot, delivering unmatched juiciness while blending bold flavors from cumin, coriander, paprika, and a whisper of cinnamon. Sweet dried apricots and briny Kalamata olives add layers of complexity to the rich tomato-based sauce, while onions, carrots, and garlic provide hearty depth. Perfect for serving over couscous or with crusty bread to soak up every drop of the luscious sauce, this dish is a true centerpiece for family gatherings or cozy dinners. With its slow-roasting technique and vibrant spices, this recipe promises a melt-in-your-mouth texture that pairs beautifully with its tantalizingly fragrant aroma.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 2 tsp paprika
- 2 onions
- 3 carrots
- 4 garlic cloves
- 2 tbsp tomato paste
- 14 oz canned crushed tomatoes
- 1.5 cups beef stock
- 0.5 cup dried apricots
- 0.5 cup Kalamata olives
- 2 tbsp fresh parsley
Instructions
Place the clay pot (with the lid) in a bowl of cool water to soak for 30 minutes. This prevents thermal shock and helps retain moisture during cooking.
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels, and season it generously with 1 tsp of salt and 1 tsp of black pepper.
In a large skillet over medium-high heat, heat 2 tbsp of olive oil. Sear the beef roast on all sides until golden brown, about 3-4 minutes per side. Transfer the seared roast to a plate.
Peel and slice the onions into thick wedges. Peel and chop the carrots into large chunks. Mince the garlic cloves.
In the same skillet, reduce the heat to medium and add the onions, carrots, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened.
Add 2 tbsp of tomato paste, 2 tsp of ground cumin, 1 tsp of ground coriander, 0.5 tsp of ground cinnamon, and 2 tsp of paprika to the skillet. Stir well to coat the vegetables in the spices and toast for 1-2 minutes until fragrant.
Pour in the canned crushed tomatoes and beef stock, scraping up any browned bits from the bottom of the skillet. Stir in 0.5 cup of dried apricots and 0.5 cup of Kalamata olives.
Drain the clay pot and place the seared beef roast at the bottom. Pour the vegetable and tomato mixture from the skillet over the beef, ensuring that it is mostly submerged.
Cover the clay pot with its lid and transfer it to the preheated oven. Slow-cook for 3.5 to 4 hours, or until the beef is fork-tender.
Carefully remove the clay pot from the oven and let it rest for 10 minutes before uncovering. Garnish with 2 tbsp of chopped fresh parsley before serving.
Serve the pot roast with couscous, rice, or crusty bread to soak up the rich, flavorful sauce.
Nutrition Facts
Calories |
4487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.0 g | 429% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9006 mg | 392% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 68.2 g | ||
| Protein | 264.8 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 52.4 mg | 291% | |
| Potassium | 7626 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
