Herbed Pot Roast With Vegetable Couscous

Total Time: 2 hrs 40 mins Preparation Time: 25 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.