Slow-cooked Beef and Potatoes With Ras El Hanout

• total time: 3 hours 34 minutes

Ingredients

3 ½ pounds of Chuck Roast, liberally seasoned with sea salt and black pepper

4 tablespoons of olive oil

1 sweet onion, sliced

1 red onion, sliced

5 whole garlic cloves

10 small golden potatoes, peeled and cut to quarters.

6 cups of warm water to cover the beef

Honey sauce ingredients-

1/4 cup of olive oil

1 ½ teaspoons of salt

1/2 teaspoon of black pepper

1 teaspoon of Ras El Hanut

1/2 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

1 teaspoon of garlic powder

1 tablespoon of Dijon mustard

1 tablespoon of honey

Put all the ingredients in a bowl and mix it well.

Garnish-

Handful of chopped cilantro or parsley

1/4 cup of pomegranate seeds

Directions

Preheat the oven to 300F/150C.

On medium heat, in a wide skillet pan, pour the olive oil and the sliced onions.

Season with salt and pepper. Stir for 1 minute.

Add the garlic cloves. Stir and move the onions to the edges of the pan to make room for the beef.

Add the chuck roast in the middle and sear it from both sides for about 3 minutes until it gets a nice golden brown color.

Add the potatoes around the beef. Pour the sauce on top of the beef and the potatoes.

Pour the water to cover it all.

Cover with a lid and cook for 30 minutes on the stove on medium heat.

Transfer to the oven on 300F for 3 hours.

After every hour check to see if the liquid covers the meat. If not add water.

Garnish with chopped cilantro and pomegranate seeds.

Enjoy! Ruhama🤍