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).
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.
Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.
Alternative Cooking Method
Cook’s Tip: This recipe can be made in a 6-quart electric pressure cooker. Toss beef and flour in medium bowl. Place beef in pressure cooker; top with greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa to pressure cooker. Use beef, stew, or high-pressure setting on pressure cooker; program 5 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir and let stand 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. (Refer to the manufacturer’s instructions.)
Nutrition information per serving: 465 Calories; 165.6 kcal Calories from fat; 18.4 g Total Fat; 8.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 6.4 g Monounsaturated Fat; 132 mg Cholesterol; 559 mg Sodium; 29 g Total Carbohydrate; 4.3 g Dietary Fiber; 42 g Protein; 5.5 mg Iron; 798 mg Potassium; 3.8 mg Niacin; 0.5 mg Vitamin B6; 2.7 mcg Vitamin B12; 12.1 mg Zinc; 31.5 mcg Selenium; 148.4 mg Choline;