Recipes and Cooking BBQ Beef Roast with Corn and Pepper Couscous 5.0 (1) 1 Review This super tender beef has a subtle South-of-the-Border accent from the chili powder and the corn and pepper couscous. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Slow Cook Time: 10 hrs Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2 pound boneless beef chuck pot roast 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon garlic salt ½ teaspoon ground black pepper 1 ounce can diced tomatoes with garlic and onion, undrained ¼ cup packed brown sugar 2 tablespoon vinegar 2 tablespoon Worcestershire sauce 1 tablespoon quick-cooking tapioca, crushed ½ teaspoon dry mustard 1 recipe Corn and Pepper Couscous Lime wedges (optional) Corn and Pepper Couscous 1 ½ cup reduced-sodium chicken broth ⅔ cup frozen whole kernel corn ⅓ cup chopped red sweet pepper 1 tablespoon finely chopped fresh jalapeño chile pepper* 1 cup whole wheat couscous 2 tablespoon snipped fresh cilantro Directions 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. In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Transfer roast to a cutting board, reserving cooking liquid. Cut meat into pieces. Serve meat with Corn and Pepper Couscous. Drizzle cooking liquid over meat and pass the remaining. If desired, serve with lime wedges. Corn and Pepper Couscous In a small saucepan combine broth, corn, sweet pepper, and jalapeño 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. * 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. Rate it Print Nutrition Facts (per serving) 371 Calories 14g Fat 38g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 371 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 56mg 19% Sodium 520mg 23% Total Carbohydrate 38g 14% Total Sugars 10g Protein 23g Vitamin C 14.8mg 74% Calcium 50.5mg 4% Iron 3.6mg 20% Potassium 370mg 8% Folate, total 16.1mcg Vitamin B-12 1.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.