Moroccan Pot Roast

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

2 tablespoons olive oil

3 small onions, chopped

3 tablespoons paprika

1 tablespoon plus ½ teaspoon garam masala, divided

1-¼ teaspoons salt, divided

¼ teaspoon cayenne pepper

2 tablespoons tomato paste

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (14-½ ounces) beef broth

¼ teaspoon pepper

1 boneless beef chuck roast (3 pounds)

4 medium carrots, cut diagonally into ¾-inch pieces

1 small eggplant, cubed

2 tablespoons honey

2 tablespoons minced fresh mint

Optional: Hot cooked couscous or flatbreads

Directions at tasteofhome.com

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