Harissa Beef Pot Roast Recipe
Prep Time:
5 minutes
Cook Time:
3 hours, 15 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon whole cumin
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 (3-4 pound) beef chuck roast
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon pepper, plus more to taste
  • 1 medium onion, cut into wedges
  • 4 cloves garlic, peeled and smashed
  • ½ cup Harissa sauce
  • 2 cups chicken or vegetable stock
  • 2 (7.5-ounce) cans or 1 (15-ounce) can garbanzo beans, drained
  • 2 large carrots, peeled and cut into chunks
  • 2 large parsnips, peeled and cut into chunks
Directions
  1. Preheat the oven to 300 F.
  2. Season the beef with salt and pepper, pressing the seasonings into the beef to coat.
  3. Toast the cumin in a dry skillet until fragrant, about 1 minute. Do not allow to burn; remove once fragrant and just starting to change color.
  4. Heat oil in a Dutch oven over medium heat. Place lemons cut-side down and brown, about 4 minutes. Remove once browned and turn the heat to medium high.
  5. Add the beef to the hot oil and sear on either side until browned, about 1 to 2 minutes per side. Once each side has a golden brown crust, nestle the onion and garlic around the beef in the pot. Return the lemons to the pot.
  6. Add the toasted cumin on top of the beef, then pour the Harissa sauce to coat. Add the chicken broth and submerge the beef as much as possible. Bring to a simmer, then cover and place in the oven. Roast for 90 minutes.
  7. After 90 minutes, add the garbanzo beans, carrots, and parsnips, submerging the vegetables as much as possible. If you run out of room in the pot, prioritize the beef first, then the parsnips, then the carrots. Cover the pot and return to the oven for another 90 minutes.
  8. Pot roast is ready when beef can be pulled apart with a fork and the thickest vegetables can be pierced easily. For larger roasts, adjust the cooking time accordingly.
  9. To serve, pull the beef apart using two forks and serve with parsnips, carrots, onions, and chickpeas. If desired, top with cilantro to serve.
  10. To thicken the sauce (optional), take solids out of the Dutch oven and pour in the cornstarch slurry. Stir over medium heat until thickened.