Ingredients:

• 1 beef Boneless Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 8 pieces
• 1/4 cup all-purpose flour
• 2 cups packed chopped fresh collard greens, stems removed
• 1 can (14-1/2 ounces) unsalted diced tomatoes
• 1 cup diced onion
• 1 cup reduced-sodium beef broth
• 1/2 cup golden raisins
• 4 tablespoons harissa paste, divided
• 3 teaspoons ras el hanout
• 1 teaspoon salt
• 2 cups roughly chopped cauliflower florets
• 1 can (14-1/2 ounces) no-salt added chickpeas, drained and rinsed
• 1 can (12 ounces) evaporated goat milk

Garnish:

• Chopped preserved lemon
• lemon zest
• chopped pickled okra
• chopped fresh parsley leaves
• chopped roasted peanuts

Preparation:

1. Place beef Chuck Roast pieces and flour into 4-1/2 to 5-1/2 quart slow cooker; toss to coat. Add greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Stir to combine. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking).

2. Stir in cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa; continue cooking, covered, 30 minutes or until cauliflower is crisp-tender. Turn off slow cooker, let stand, covered, 5 minutes.

3. Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.

Source: beeflovingtexans.com