Herbed Pot Roast with Vegetable Couscous

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READY IN: 2hrs 40mins

Ingredients Nutrition


  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.

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