No ImageMoroccan Pot Roast

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  1. Cathy Gyurina

    We make this recipe at least every three weeks. It’s fabulous! Thanks so much for this recipe Sally.

  2. Christine

    Can this be made in an Instant Pot?

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  3. Platinum

    Shred leftovers, add green beans, and serve over egg noodles! Yum

  4. 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.

  5. Caitlin

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

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