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BBQ Beef Roast with Corn and Pepper Couscous

Makes: 8 servings
Prep 25 mins Slow Cook 10 hrs to 11 hrs  (low) or 5 to 5 1/2 hours (high)
BBQ Beef Roast with Corn and Pepper Couscous
Ingredients
  • 1 2 - 2 1/2pound  boneless beef chuck pot roast
  • 1 teaspoon  chili powder
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  garlic salt
  • 1/2 teaspoon  ground black pepper
  • 1 ounce  can diced tomatoes with garlic and onion, undrained
  • 1/4 cup  packed brown sugar
  • 2 tablespoons  vinegar
  • 2 tablespoons  Worcestershire sauce
  • 1 tablespoon  quick-cooking tapioca, crushed
  • 1/2 teaspoon  dry mustard
  • 1 recipe Corn and Pepper Couscous
  • Lime wedges (optional)
Directions

1. Trim fat from meat. In a small bowl stir together chili powder, cumin, garlic salt, and pepper. Sprinkle mixture evenly over meat; rub mixture in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in cooker.

2. In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker.

3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.

4. Transfer roast to a cutting board, reserving cooking liquid. Cut meat into pieces.

5. Serve meat with Corn and Pepper Couscous. Drizzle cooking liquid over meat and pass the remaining. If desired, serve with lime wedges.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Corn and Pepper Couscous
Chill At least24 hrs
Ingredients
  • 1 1/2 cups  reduced-sodium chicken broth
  • 2/3 cup  frozen whole kernel corn
  • 1/3 cup  chopped red sweet pepper
  • 1 tablespoon  finely chopped fresh jalapeno chile pepper*
  • 1 cup  whole wheat couscous
  • 2 tablespoons  snipped fresh cilantro
Directions

1. In a small saucepan combine broth, corn, sweet pepper, and jalapeno pepper. Bring to boiling. Stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving. Sprinkle with cilantro.

Nutrition Facts (BBQ Beef Roast with Corn and Pepper Couscous)
  • Servings Per Recipe 8,
  • cal. (kcal) 371,
  • Fat, total (g) 14,
  • chol. (mg) 56,
  • sat. fat (g) 5,
  • carb. (g) 38,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 23,
  • vit. A (IU) 389,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 16,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 520,
  • Potassium (mg) 370,
  • calcium (mg) 50,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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