• prep: 20 min
• cook: 2 hr 30 min
• total: 2 hr 50 min

Enjoy the flavors of North Africa with this Moroccan Beef Pot Roast! With classic Moroccan spices -- coriander, turmeric, ginger, and cumin

• 2 cloves garlic, minced
• 2 teaspoons crushed coriander seed
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper*)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 (3-pound or 1.35 kg) beef chuck roast
• 1 medium onion, quartered
• 3 carrots, cut into 2-inch chunks
• 2 bay leaves
• 1 cup (235 ml) water
• 1 cup (235 ml) pomegranate juice
• 2 tablespoons lemon juice
• 1/4 cup loosely-packed chopped fresh parsley
• Couscous
• Glazed carrots

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