1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.