20 Comments / Reviews

  1. Gretchen

    This was WONDERFUL. I used a slow cooker, since I don’t have a Dutch oven. I put the meat into the slow cooker right after browning, simmered the veggies/liquid separately on the stove, then poured it over the meat. I then cooked it on high for 5 1/2 hours.

    The tenderness of the meat and the complexity of the spices were perfect. The only problem is that it needed more salt. Next time I’ll add 1-2 tsp salt to the spice mix.

  2. Caitlin

    Hello! Would you need to make any alterations to the recipe if you use brisket?

    • Sally

      Hi Caitlin–brisket is fine to use for pot roast. Pot roast is not really a special cut of meat, but a method, so chuck roast or brisket are both good for slow cooking. Enjoy!
      Sally

  3. Beatriz

    I can’t find pomegranate where I live. What can I substitute it for?

    • Sally

      Hi Beatriz,

      I think you could substitute cranberry juice–the pomegranate juice adds both sweetness and acidity. Just go by your taste buds. Pomegranate juice is a little more sour than cranberry juice, and the cranberry juice has a hint of bitterness. Taste and add a bit of honey and/or balsamic vinegar if your sauce doesn’t have enough flavor.

  4. gina ursino

    you can simply sear the meat and then put it in the slow cooker and continue ths recipee as written. cook on low for 4 t o 5 hours. i modify these wonderful recipees all the time and they turn out amazing.

  5. Chris

    Yeah, wondering about the crockpot method instead. Also how would thickening the sauce to make a gravy affect the taste?

  6. Jill

    Please advise how to cook with crockpot or pressure cooker. Thanks.

    • Emma Christensen

      Hi, Jill! Sure, I bet this would be great in the crockpot! I’d try cooking on high for 4-6 hours or low for 8-10 hours. I’m not 100% sure on the pressure cooker instructions, though I think you could adapt any basic pot roast recipe you find to use these spices. I’ll also check in with our pressure cooker recipe contributor and see if we can get a recipe in the works!

  7. linda

    Would chicken work with this? Love the flavors!
    Thank you.

  8. Geri

    Can’t you just serve this with the onions and carrots the meat cooked with??

    • Emma Christensen

      Hi, Geri! The onions and carrots are get really soft and mushy after cooking, which is why we recommend preparing separate side dishes. Thanks!

  9. Jennifer

    Can this be cooked in a crockpot? If yes, for how long?

  10. Eileen

    Hello, I love the spice combination. Would it be just as good using chicken instead of meat
    Thanks for a response
    Eileen

  11. Damianna Deerhunter

    I am curious about the pomegranate juice. It is safe to assume you mean the pomegranate juice or molasses that can be found in Mideastern grocery stores?

    • Elise Bauer

      Hi Damianna, pomegranate molasses is highly concentrated, reduced pomegranate juice. For this recipe we are using straight pomegranate juice.

  12. June W Lovell

    i’ve visited Morocco twice and (despite politics) loved it. the food is fabulous and this recipe will be #1 WHEN MY KITCHEN REMODEL IS FINISHED, if ever. thanks

No ImageMoroccan Pot Roast

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