Moroccan-Inspired Harissa Pot Roast with Chickpeas

Moroccan-Inspired Harissa Pot Roast with Chickpeas

Makes 8 servings

1 (3-5 pound) Fantasma's Finest Beef Chuck Roast

3 tablespoons ground harissa, plus more

1 tablespoon sea salt

Pepper, to taste

1 tablespoon canola oil

1 yellow onion, thinly sliced

1 bunch carrots, peeled and sliced into 2-inch pieces

2 (15-ounce) cans fire-roasted tomatoes

1 cup beef stock

1 to 2 (15-ounce) cans chickpeas

Couscous, to serve

Rinse and pat the chuck roast with paper towels. Rub the roast with harissa, salt and pepper. Heat oil and sear the meat on all sides. Place the onion in the bottom of a slow cooker crock. Place meat on top of the onions and nestle carrots on the sides. Pour tomatoes and stock over the top. Add chickpeas to the pot. Sprinkle top with more harissa. Cook the pot roast on High for 8 to 10 hours or until the meat is tender. Serve pot roast over couscous and spoon vegetables and sauce over the top.