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This aromatic and flavorful Moroccan pot roast recipe is cooked to perfection in your Instant Pot, and infused with classic spices – cumin, cinnamon, paprika, and ginger. Tender beef is braised with carrots, parsnips, onions and bell pepper in tomato and beef stock, and the kitchen smells absolutely amazing!!

Check out my Instant Pot Recipes page for even more delicious recipes.

Pot roast topped with gravy and served with chopped red bell peppers, carrots, parsnips and onion wedges on a blue plate.

This is not a traditional recipe, but it does include traditional spices and takes a boring pot roast and turns it into something spectacular.

Ras El Hanout

Ras el hanout is a common spice mixed used in North African cooking. It is a combination of many different spices that is rich, colorful and aromatic. It is alleged that Ras el hanout “will warm the body, which is especially useful during harsh winters.

In Arabic, the name means “head of the shop” or a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes such as grilled lamb, chicken tagines, and couscous.

I receive more complaints that praise for lamb dishes, so I decided to use beef in this recipe.

Looking down on a platter filled with Instant Pot Moroccan Pot Roast and vegetables with a blue glass of water and a white bowl of gravy in the background.

What you will need to make this Moroccan-Spiced Pot Roast:

Olive oil to sear the sea salt and pepper seasoned beef chuck roast.
Beef stock to deglaze the pan and to cook the roast.
Cumin, paprika, cayenne, mustard powder and pumpkin pie spice (which contains cinnamon, nutmeg, ginger, allspice, mace, and cloves).
Tomato paste to add richness and flavor.
One pound of carrots cut into 1-inch pieces.
One pound of parsnips (about 3 large) also cut into 1-inch pieces.
Two large yellow onions cut into wedges.
Two red bell peppers cut into 1-inch pieces.
Cornstarch to thicken the gravy, if desired, and chopped cilantro to garnish.
If you prefer, substitute a prepared Ras el hanout in place of the pumpkin pie spice, mustard, cumin, and cayenne. Check to see if the version you purchase contains salt and pepper. The one that I linked to does contain both so you may want to reduce the amount used on the beef.

Chuck roast, oil, spices, three parsnips, a bunch of carrots, two onions, two bell peppers, tomato paste, beef stock and cornstarch on a turquoise background.

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How to make Moroccan Pot Roast in an Instant Pot:

Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Sauté and allow to warm up. When ready the display will show HOT. Alternate method: heat a large pan on the stove over medium-high heat.

Instant Pot with red arrow to the Sauté button and red circle around HOT on the display.

Add oil to pan to heat. Place roast in the pan and sear for 4 minutes on each side.

Remove roast from pan and set on a plate. Press the Cancel button, then pour a quarter cup of beef stock into the pressure cooker liner. Use a wooden spoon to scrape all of the bits off the bottom.

Beef stock used to deglaze instant pot using a wooden turner.

Mix the remaining beef stock with the spices and tomato paste.

Beef stock mixed with spices and tomato paste in a small, white bowl.

Return the roast to the pressure cooker and pour the beef stock/spice mixture over the top.

Seared beef in the Instant Pot covered with beef stock and spices.

Secure the lid, press the Pressure Cook or Manual button. Use the + or – button to adjust the time to one hour on newer Instant Pot, or 60 minutes on older models.

Instant Pot set for one hour on High Pressure.

When the Instant Pot beeps, carefully press the quick release button to release the steam.

Add the carrots, parsnips, bell peppers, and onions.

Chopped vegetables on top of the cooked pot roast in an Instant Pot.

Secure the lid again, and cook on high heat for 10 minutes. When the 10 minutes are up, allow the steam to release naturally for 10 minutes, then press the knob to release the remaining pressure. Press the Cancel button.

To make gravy – remove the roast and vegetables from the pan and place on a platter. Scoop about a cup of liquid out of the pot and mix it with two tablespoons of cornstarch in a small bowl. Pour the mixture into the pot and press the Sauté button. Stir occasionally until the mixture thickens. Serve alongside the pot roast and vegetables.

Pot roast, carrots, parsnips, bell pepper and onion wedges in a large platter garnished with chopped cilantro.

Serve with brown rice, couscous, or mashed potatoes to soak up the delicious flavors!

Recipe Notes & Tips

Chopped red bell pepper, parsnip, carrots, and wedged onions on a cutting board.

Try to keep the parsnips and carrots similar sizes. My carrots were skinny and my parsnips were quite large, so I cut the parsnips down to quarters when needed.

Alternate cooking methods:

Slow Cooker: Season the beef with the salt and pepper, then sear in a large skillet with oil for about 4 minutes each side. Set aside. Add the carrots and parsnips to the slow cooker, then add the beef. Top with the onion wedges and bell peppers.

Mix the beef stock, tomato paste, and dry spices together and pour over the beef. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, until beef is fork tender.

Stovetop: Heat oil in a large Dutch oven on high heat. Season the beef with salt and pepper and brown on all sides, about 4 minutes each side. Add the onions, carrots, parsnips and bell pepper.

Mix the beef stock, tomato paste, and dry spices together and pour over the beef. Cover, reduce heat and simmer for 3 to 3.5 hours, until beef and vegetables are fork tender.

Oven: Follow the steps above for the stovetop preparation, then place in a preheated 350 degree oven for 2.5 to 3.5 hours, until beef and vegetables are fork tender.

Leftovers?

Completely cool the roast and vegetables, then store in the refrigerator in an airtight container up to 3 days.

For longer storage, freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat in a 350 degree oven or in the microwave on High until heated through.

More delicious chuck roast recipes:

Tools used to create this recipe

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Enjoy!!