Moroccan Pot Roast

Ingredients

• 2 tablespoons olive oil
• 3 small onions, chopped
• 3 tablespoons paprika
• 1 tablespoon plus 1/2 teaspoon garam masala, divided
• 1-1/4 teaspoons salt, divided
• 1/4 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) beef broth
• 1/4 teaspoon pepper
• 1 boneless beef chuck roast (3 pounds)
• 4 medium carrots, cut diagonally into 3/4-inch pieces
• 1 small eggplant, cubed
• 2 tablespoons honey
• 2 tablespoons minced fresh mint
• Optional: Hot cooked couscous or flatbreads

Directions

1. In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute longer. Stir in garbanzo beans and broth; transfer to a 5- or 6-qt. slow cooker.
2. Mix pepper and remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours.
3. Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous or flatbreads.