1 boneless beef chuck roast (1-1.5kg), trimmed
1 tablespoon salt
1 tablespoon butter
1 can diced tomatoes, undrained
2 tablespoons honey
1 tablespoon spicy harissa paste
1 tablespoon Moroccan seasoning blend
INGREDIENTS ground cinnamon
4 small carrots, peeled and cut in 2-inch pieces
1 cup thinly sliced yellow onion
¼ cup chopped pitted dates
3 cloves garlic, chopped
2 cups uncooked couscous (or use quinoa for Gluten Free)
¼ cup chopped fresh coriander leaves
1 cup crumbled feta cheese, if desired
Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
In large bowl, mix tomatoes, honey, harissa, moroccan season and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
Meanwhile, make couscous or quinoa as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with coriander and feta cheese.