Slow Cooker Moroccan-Spiced Beef and Vegetable Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender beef slow-cooked with aromatic Moroccan spices, root vegetables, and dried apricots for a sweet and savory North African-inspired dish. This african-inspired slow cooker (gluten free) ready in about 505 minutes pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 14 oz (1 can) canned diced tomatoes
• 2 cups beef broth
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks sweet potatoes
• 1/2 cup chopped dried apricots
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cut into 2-inch cubes and brown on all sides, about 5-6 minutes. Transfer beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large chopped yellow onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant. Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute to release aromas.
3. Step 3: Add 14 oz canned diced tomatoes with juices and 2 cups beef broth to the skillet, scraping up any browned bits, then pour the mixture into the slow cooker over the beef.
4. Step 4: Add 3 peeled and chunked medium carrots, 2 peeled and chunked medium sweet potatoes, 1/2 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir gently to combine.
5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through. Before serving, stir in 1/4 cup chopped fresh cilantro for a bright finish.