Preparation

Prep Time: 10min | Cook Time: 180min

1. Preheat your oven to 325°F (165°C).
2. Season the chuck roast with salt and pepper. In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
3. In the same pot, sauté the onions and garlic until softened. Add all the spices and cook for another minute.
4. Pour in the beef broth and crushed tomatoes, scraping up any browned bits from the bottom.
5. Add the chuck roast back into the pot, along with the apricots, olives, and honey. Bring to a simmer.
6. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.
7. Garnish with fresh cilantro and serve with couscous or flatbread.