Clay Pot North African Pot Roast Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
• Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.

Steps:

• Combine the chickpeas, onion, garlic, raisins, pepper, cinnamon, mace, and turmeric in a pre-soaked 4-quart clay pot.
• Place the meat on the chickpea mixture.
• Arrange the sweet potatoes and whole eggs around the meat.
• Add enough broth or water so the meat and eggs are nearly covered.
• Cover the pot and place in a cold oven.
• Set the oven temperature to 300 degrees F.
• Cook for about 4 hours, until the meat is tender, adding liquid as needed so the eggs are always at least partly submerged.
• To serve, peel and quarter the eggs. Make a bed of chickpeas and yams on each plate and top with slices of beef and pieces of eggs.

Steps:

• Preheat oven to 325°F.
• Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
• Salt and pepper the beef to your taste.
• Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
• In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
• Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
• Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
• If the sauce lookes oily, skim off the fat, then serve with the sliced roast.