Ingredients
2garlic cloves,minced
2tspcoriander seed,crushed
1tspground turmeric
1tspground ginger
1tspground cumin
1tspground cinnamon
1tsppaprika
½tspred pepper flakes,or if available, marash or aleppo pepper, crushed, to taste
¼tspsalt
⅛tspfreshly ground black pepper
2tbspolive oil
1beef chuck roast
1medium onion,quartered
3carrots,cut into 2-inch chunks
2bay leaves
1cupwater
1cuppomegranate juice
2tbsplemon juice
¼cupfresh parsley,loosely packed, chopped
couscous
glazed carrots
Preparation
In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika, and pepper.
Set an oven rack near the bottom of the oven. Preheat the oven to 325 degrees F.
Sprinkle the roast all over with salt and pepper. In a large Dutch oven or other oven-safe pot with a lid, heat the oil.
Add the beef and brown it on all sides for about 4 minutes per side. Add the onion, carrots, and bay leaf to the pot. Stir in the spice mix.
Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325 degrees F oven for 2½ hours, turning once halfway through the cooking time.
If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.
Transfer the meat to a platter and cover loosely with foil. Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible.
Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.
