Morrocan Spiced Poke Bowl

Cook time

50 minutes




  • 1.5kg whole chuck beef roast, cut in half
  • 1 onion, chopped
  • 1 tbs vegetable oil
  • 1½ cups beef stock
  • 2 tbs apple cider vinegar
  • 2 tbs tomato paste
  • 1 x 420g can crushed tomatoes
  • 2 tspn Moroccan spice
  • 2 tbs corn flour
  • 3 tbs water
  • 1 x 410g tin chickpeas
  • ¾ cup raisins
  • Salt and pepper to taste
  • 3 cups cooked Pearl couscous
  • 3 cups shredded carrot
  • 1½ cups shredded cucumber
  • 2 tbs honey
  • 100g natural yoghurt
  • 100g Kalamata olives
  • Fresh coriander to serve


  • Prep Time: 10 minutes
    Cook Time: 50 minutes
    Serves: 6
  • Step 1Select BROWN/SAUTE, adjust TIME to 8 minutes. Press START/STOP.
  • Step 2Once heated, add oil and sauté onion for 2 minutes. Add beef and brown on all sides. Press STOP.
  • Step 3Add stock, vinegar, tomato paste, tomatoes and Moroccan spice, stir to combine. Secure the lid. Select MEAT/POULTRY, set pressure to HIGH, and adjust time to 45 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  • Step 4Once cooking is complete and the pressure is released, leave unit on the KEEP WARM mode, remove beef and place in bowl. Using two forks, shred beef.
  • Step 5Combine corn flour and water, add to crockpot, stir occasionally. Add the chickpeas, raisins, and beef, season to taste and cook for 5 minutes.
  • Step 6Place a serving quantity of the Moroccan Beef into a serving bowl, along with pearl couscous, shredded carrot and cucumber. Drizzle honey and yoghurt over beef, garnish with olives and coriander.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker – CPE500 Recipe

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