Pot Roast - Mediterranean

Ingredients:

Salt 1 tsp 

Freshly ground black pepper 1 tsp

Chuck roast - 3 pounds

2 or 3 tablespoons olive oil

1 whole onions, peeled and halved

Fresh garlic 3 cloves chopped

Fresh ginger - 1 inch piece sliced

Baby carrots - 1 cup

Red xookiy wine - 1/2 cup

Fresh rosemary - 2 or 3 sprigs

Fresh thyme - 2 or 3 sprigs

Nutmeg - 1/4 tsp

Coreander powder - 1 tsp

Cumin powder - 1 tsp

Cinnamon powder - 1 tsp

Turmeric powder - 1/2 tsp

Crushed red pepper - 1 tsp

Paprika - 2 tsp

Lemon juice - 1 tablespoon

Bay leaf - 4

Cloves - 8

Water - 1 cup

Season beef with salt and pepper. Sear in olive oil, each side about 5 minutes.

Add veggies, herbs, spices and water. Slow cook on high for 4 hours.

Separate beef. Strain cooking juices through a fine-mesh sieve; discard solids. Pour extracted juice over beef.

Serve with french baguette or couscous.

Source: Ryan