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Trim beef roast of any excess fat.
Peel and quarter all vegetables.
Add the beef, vegetables, chickpeas, garlic cloves (do not chop - add whole), beef feet, and all spices to a slow cooker. Mix well to combine everything.
Wrap barley or wheatberries in a piece of cheesecloth and tie with a sting. Add to the slow cooker.
Add enough water to cover the meat.
Nestle the eggs into the slow cooker. Note the eggs should be in the shell and uncooked.
Turn the slow cooker to low and cook for at least 6 hours but this can easily be left for 12-15 hours.
When you're ready to serve remove the meat, vegetables and chickpeas.
You may need to transfer the remaining liquid to a pan, turning heat on high to reduce to a thicker sauce.
This can be eaten with a fork or bread as with other traditional Moroccan dishes.