Braised Beef with Moroccan Flavors

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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This twist on the classic Sunday roast goes beautifully with a full-bodied, fruity red wine such as Zinfandel.

  • Servings: Serves 6
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée

Ingredients

3 - 4 lbs. English-cut pot roast

1 Tbsp. extra-virgin olive oil

3 Tbsp. steak seasoning (such as Steak & Chop Grill & Broil Blend from The Spice Hunter)

3 Tbsp. fresh ginger, finely chopped

4 cloves garlic, minced

2 medium onions, peeled and cut 1/4-in. dice

1 3-in. cinnamon stick, broken in half

2 oranges with peel, cut into 6 wedges

1 28-oz. can crushed tomatoes
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Directions

Trim excess fat from the roast.  Coat both sides of the roast with the steak seasoning.

Preheat an 11-in. chef’s skillet on medium heat.  When the rim of the pan is hot to the touch, add the oil and heat for an additional minute. 

Add the ginger, garlic and onions and sauté for 3 - 4 minutes until onions are transparent.

Preheat oven to 375°F/190°C.

Move vegetables to sides of pan and add the roast.  Brown the roast on both sides.  Add the cinnamon stick, oranges and crushed tomatoes. 

Cover and place in oven for 1 hour. 

Remove from the oven.  Transfer the roast to a cutting board.  Slice and serve with sauce from the pan (remove orange wedges.)

Can be served over Moroccan Couscous.