Description
Harissa Pot Roast is a flavorful and tender braised beef dish, featuring a juicy boneless chuck roast simmered with aromatic spices, harissa paste, and hearty vegetables. This North African-inspired meal combines spicy, savory, and tangy elements with carrots, potatoes, and chickpeas for a robust and comforting pot roast experience.
Ingredients
Scale
Beef and Seasoning
- 1 (3- to 4-pound) boneless beef chuck roast, trimmed of excess surface fat
- 3 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
Vegetables
- 1 pound large carrots (2 to 3), peeled and cut crosswise into 2-inch pieces
- 8 ounces small yellow or Yukon gold potatoes (6 to 7)
- 1 (about 15-ounce) can chickpeas, drained and rinsed
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
Spices and Liquids
- 3 tablespoons to 1/3 cup harissa paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons all-purpose flour
- 1 1/2 to 2 cups low-sodium beef or chicken broth
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
Garnish and Serving
- Chopped fresh parsley leaves, for garnish (optional)
- Serving options: cooked couscous, steamed rice, mashed potatoes, cooked egg noodles
Instructions
- Prepare the Beef: Season the boneless beef chuck roast with 2 teaspoons of kosher salt and the freshly ground black pepper on all sides. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Sear the Roast: Place the roast in the hot pot and brown it well on all sides, about 4-5 minutes per side, to develop a rich crust. Remove the roast and set aside once browned.
- Sauté Aromatics: Reduce heat to medium, add the remaining tablespoon of olive oil, then add sliced onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
- Add Spices and Harissa: Stir in ground cumin, ground coriander, and 3 tablespoons (or up to 1/3 cup) of harissa paste. Cook, stirring, for 1-2 minutes to toast spices and meld flavors.
- Thicken the Sauce: Sprinkle the flour over the mixture, stirring constantly for another 1-2 minutes to cook the flour and create a roux-like base.
- Deglaze and Add Broth: Gradually pour in 1 1/2 to 2 cups of low-sodium beef or chicken broth, scraping up any browned bits from the pan to deepen flavor and create the sauce.
- Return Roast and Vegetables: Nestle the seared roast back into the pot. Add carrot pieces, potatoes, and chickpeas surrounding the roast evenly.
- Braise the Beef: Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for approximately 8 hours (about 7-8 hours), or until the beef is very tender and easily pulls apart with a fork.
- Finish with Lemon and Season: Once cooked, carefully remove the beef and vegetables. Stir in freshly squeezed lemon juice into the sauce, adjust salt to taste. Slice or shred the beef then return everything to the pot to warm through.
- Serve: Garnish with chopped fresh parsley if desired. Serve hot with your choice of cooked couscous, steamed rice, mashed potatoes, or cooked egg noodles for a satisfying meal.
Notes
- This pot roast benefits from slow, gentle braising to achieve tender, flavorful meat and well-cooked vegetables.
- Adjust the amount of harissa paste according to your tolerance for spice; start with 3 tablespoons for mild heat.
- Leftovers keep well refrigerated for up to 3 days and tastes great reheated.
- Serving with couscous or rice helps balance the robust flavors and soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 627
- Sugar: 7.4 g
- Sodium: 1060 mg
- Fat: 36.4 g
- Saturated Fat: 13.7 g
- Unsaturated Fat: 22.7 g
- Trans Fat: 0 g
- Carbohydrates: 34.8 g
- Fiber: 6.8 g
- Protein: 41.7 g
- Cholesterol: 0 mg
