Herbed Pot Roast with Vegetable Couscous |
|
 |
Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Ingredients:
1 (4 lb) boneless chuck roast |
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram |
1 teaspoon fresh basil or 1/4 teaspoon dried basil leaves |
1 teaspoon salt |
2 cloves garlic, crushed |
1/2 cup apple cider |
1/2 cup water |
6 -7 carrots, sliced |
2 medium turnips, cubed |
3 cups rutabagas, cubed (can just add 3 more turnips) |
1 medium onion, cubed |
4 stalks celery |
1 green bell pepper, cut in 1 inch pieces |
2 tablespoons parsley |
kitchen bouquet browning sauce (or another browning and seasoning sauce) |
1 box couscous |
Directions:
1. Trim excess fat if necessary; rub Kitchen Bouquet all over the meat.
2. Put in large pot or dutch oven.
3. Sprinkle with marjoram, basil, salt, pepper, and garlic; add cider and water.
4. Heat to boiling; reduce heat.
5. Cover and simmer 1 1/2 hours or until fork tender.
6. Add vegetables, parsley and, if necessary, 1/4 cup liquid (equal parts cider/water).
7. Cover and simmer about 45 minutes or until vegetables are tender and beef is just about ready to fall apart.
8. Make the cous-cous according to the directions on the box.
9. Remove the roast and add the cous-cous to the veggies.
10. Mix and let sit a few minutes.
|
|