Moroccan Spiced Pot Roast and Veggies
Ingredients
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (Optional)
- 1 (2 1/2 pound) boneless beef chuck arm pot roast, trimmed of fat
- 1 tablespoon olive oil
- 1 ¼ pounds carrots, cut into 1-inch pieces
- 3 cups 1-inch pieces peeled parsnips
- 2 large onions, cut into wedges
- 1 cup 50% less sodium beef broth
- 3 tablespoons quick-cooking tapioca, crushed
- 2 tablespoons no-salt-added tomato paste
- ½ teaspoon dry mustard
- 2 medium red sweet peppers, seeded and cut into 1-inch pieces
- Snipped fresh cilantro
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