Spice up your pot roast with a mixture of Moroccan inspired spices. Serve it with couscous to soak up all the delicious pan juices.
(adapted for the Sun Oven from Healthy Crockery Cookery by Mable Hoffman)
Moroccan-Style Pot Roast
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (3 1/2 to 4 pound) pot roast, trimmed of excess fat
1 onion, sliced
4 parsnips, peeled and cut into 2-inch chunks
4 carrots, peeled and cut into 2-inch chunks
Couscous for serving
Set Sun Oven out to preheat.
In a small bowl, prepare a rub by combining the first 6 ingredients, (ginger through pepper). Rub the mixture on both sides of the roast and let rest for 5 to 10 minutes. Spread the onion out in the bottom of a pot large enough to hold the roast. Place the roast on top of the onions. Scatter the parsnips and carrots over the roast. Cover and cook until the meat is tender, 2 to 3 hours. Let the roast rest 5 minutes before slicing. Prepare the couscous according to the package directions. Serve the meat with the vegetables and pan juices over the couscous.
Makes 6 to 8 servings.