Moroccan-Spiced Pot Roast with Leeks & Winter Squash
A slow-and-low cooking method ensures this extra-lean roast cooks up perfectly tender and moist, while a warm mix of exotic spices and fruity pomegranate imparts a satisfying flavor profile. Customize your meal by substituting the veggies called for here with whatever winter squash or root vegetables you have on hand, such as carrots, parsnips or even cooking pumpkins like the Cinderella, Baby Bear or Sugar Pie varieties.
1 1/2 lb peeled, seeded and diced butternut squash
1 lb peeled, trimmed and diced rutabaga
2 leeks, white and light green parts only, thinly sliced (about 2 cups)
4 tsp ras el hanout (Moroccan spice blend)
1 1/2 tbsp
1/2 tbsp olive oil
3 cloves garlic, finely minced
2 1/2-lb choice bottom round or beef eye of round roast, trimmed
4 sprigs fresh thyme
1 bay leaf
1/2 cup chopped fresh cilantro, optional
In a 5- to 6-qt slow cooker, add squash and rutabaga and scatter leeks over top. Add 1 cup water.
In a small bowl, combine ras el hanout, pomegranate molasses, oil and garlic; mix to form a paste. Rub mixture over entire roast. Transfer roast to slow cooker and top with thyme and bay leaf. Cover and cook on low for 8 hours.
Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Slice against the grain and divide among plates. Spoon squash mixture onto plates, dividing evenly. If desired, drizzle with any accumulated pan juices from slow cooker and sprinkle with cilantro.