Oven-braised beef with harissa

 This is keepers pg. 197.  VERY GOOD!  Makes enough to freeze half.

3-3.5 lbs boneless beef chuck roast (tied with a string?)  (I didn't do this).

Heat oven to 300F, use a heavy dish with a lid (le cruse for us).  We had 2 steaks, so I used 3/4 tsp salt per side for 3 tsp total.  Many grinds of black pepper on each side.

Added that to cold dish along with 28 oz can whole tomato (cut up with scissors), 3 tbsp prepared harissa,  1 Tbsp each ground cumin and corriander, and 1 more tsp salt.  (we stirred all spices together before adding so they were homogenous).

Cut whole head of garlic in half and place one half on each side face down.

Cook for 3-4 hours total (it took us 4).  At the 3.5 hour mark add 1 C sliced carrots and 1 red bell pepper sliced up, along with 1 cup whole grain rice.  May need to add more liquid at this point (we ended up adding about 1/2 cup chicken broth).

Serve it with an herb drizzle made as follows:  in food processor combine 2 garlic cloves, 3 cups mixed fresh herb (parsley, cilantro, mint), 1 Tbsp minced fresh lemon peel and pulp, seeds removed and 6 Tbsp olive oil.  Season with salt and pepper to taste.

When beef is done, remove it and let it rest 10-15 min.  Then slice it to desired size.  Serve with accompanying herb sauce.

We just ate it stew style without the sauce and it was also great!