Moroccan Pot Roast

INGREDIENTS

2 cloves

garlic, minced

2 tsp

crushed coriander seed

1 tsp

ground turmeric

1 tsp

ground ginger

1 tsp

ground cumin

1 tsp

ground cinnamon

1 tsp

paprika

1/4

to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper*)

1/4 tsp

salt

1/8 tsp

freshly ground black pepper

2 tbsp

olive oil

or 1.35 kg) beef chuck roast

medium onion, quartered

carrots, cut into 2-inch chunks

bay leaves

1 cup

water

1 cup

pomegranate juice

2 tbsp

lemon juice

1/4 cup

loosely-packed chopped fresh parsley

Couscous

Glazed carrots