Morroccan Beef Pot Roast with Honey Glaze Crockpot Recipe

By Julie Sews - 9:20:00 PM

MN is known for their crockpot or slow cooker recipes.  I'm so Minnesotan cause I love crockpot recipes because they're so easy.  In these days when making a home cooked meal is so important and time is so limited in most peoples lives, crockpots are awesome.  The only drawback to using crockpot recipes is they can be boring after awhile.   I have a few recipes that are completely different for the crockpot that are so good...and not your typical crockpot recipe.  This is one of them!

Easy Morroccan Roast Beef with Honey Glaze


1 grass fed boneless chuck roast (however many pounds you want)
1 cup of organic (or at least MSG free) beef broth
3 cups of sliced onions
1 cup of organic tomatoes chopped
2 tablespoons of lemon juice
1 cup of dry chickpeas
3 cups of squash cut into 2" chuncks
4 carrots cut into 2" chunks
1 tablespoon of chopped or pressed garlic
1/2 tsp ground coriander
1 tsp ground ginger
1/2 teaspoon cumin
1 tsp tumeric
1 tablespoon paprika
1 tsp cayenne
1 tsp dried mint
1 tsp black pepper freshly ground
2 tsp of pink salt (can be omitted due to sodium in the broth if you don't use pink salt)
1/4 cup cilantro finely chopped

Honey Glaze
1/4 cup honey
3 tablespoons of braising liquid
2 tsp fresh lemon juice
1 tsp dried mint

  1. Put all ingredients into the crockpot except for the squash and put on low or high depending on how long you want it to cook.  Low temp will take about 5-6 hrs, high about 4 hrs.
  2. Cook until the beef registers a min temp of 200 degrees, then add the squash.
  3. Cook until it reaches 210 for 1/2 hr-1hr then put on warm until ready to serve
  4. Serve With Cous Cous:  Boil 2 cup of beef broth with 1 tablespoon of garlic puree and 1 tablespoon of olive oil.  Remove from heat once boiling and add 2 cup of organic whole wheat couscous (if you get it in the bulk asile it's usually cheapest) and place the lid on top of the sauce pan (It's like making stove top stuffing).
You could also serve with injera bread.

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