Yemeni Style pot roast

I'm not really sure of the authenticity of this Yemeni spice blend - but I'll take my book's word that this is a Yemeni Spice blend.  In looking up origin, it seems from the flavors that this is a Mughlai-style Indian than a Middle Eastern style blend.   Either way, real or made up, it's a tasty dish and a new flavor for pot roast.

The original recipe was a bit peppery - so I've cut down the amount of pepper.  You are more than welcome to add more  - if you wish for that pepper pop.   And be warned, the next day - if you have this as left overs - the pepper flavor comes out more intensely. 

This site had some great pictures of Yemeni food and even though I just ate, my mouth watered looking at the pictures!

Speaking of pictures, I didn't take any.  It looks like a pot roast - just tastes different.   We shredded ours so that we could use up more of the sauce.  But, if you eat bread - I think this would taste great as a sandwich with a bit of cheddar cheese and some onions.

Yemeni Spice Blend

• 2 teaspoons ground black pepper
• 1 1/2 teaspoons ground caraway 
• 1 teaspoon (a good pinch) saffron threads
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground turmeric (be careful of this spice as it dyes everything yellow)

Pot Roast

• a nice size pot roast, mine was about 2.5 pounds
• 1 onion, sliced
• 1 cup beef stock (or chicken or water)
• 4 cloves garlic
• 1 small green chili (optional)

Rub the spice blend on your meat and cook.

If you are using a crock pot/slow cooker - you can just put everything in the pot in the morning.  Set it to low and when you get home - just shred / cut and eat.  If you are motivated, you can even brown your meat before placing it in the crock pot.

If you do this on the stove, please follow your normal cooking process for pot roast.  I sometimes will do mine up in the oven at 275F for 3 hours or so, depending on size. But, now that I've discovered the crock pot - well, the oven seems like a waste of fuel.  And, I don't have to mind the crock pot!