BBQ Beef Roast W/corn And Pepper Couscoush

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  • 2-21/2 pound(s) boneless beef chuck pot roast
  • 1 teaspoon(s) Chili powder
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) Garlic salt
  • 1/2 teaspoon(s) Black pepper
  • 1 can(s) diced tomatoes with garlic and onion, undrained
  • 1/4 cup(s) packed brown sugar
  • 2 tablespoon(s) vinegar
  • 2 tablespoon(s) Worcestershire sauce
  • 1 tablespoon(s) quick-cooking tapioca, crushed
  • 1/2 teaspoon(s) dry mustard


  1. directions
  2. 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.
  3. 2. In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker.
  4. 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.
  5. 4. Transfer roast to a cutting board, reserving cooking liquid. Cut meat into pieces.
  6. 5. Serve meat with Corn and Pepper Couscous. Drizzle cooking liquid over meat and pass the remaining. If desired, serve with lime wedges.
  7. Corn and Pepper Couscous
  8. ingredients
  9. 1 1/2 cups reduced-sodium chicken broth
  10. 2/3 cup frozen whole kernel corn
  11. 1/3 cup chopped red sweet pepper
  12. 1 tablespoon finely chopped fresh jalapeno chile pepper*
  13. 1 cup whole wheat couscous
  14. 2 tablespoons snipped fresh cilantro
  15. directions
  16. 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.
March 2013

This recipe is a personal recipe added by Bethfrazier and has not been tested or endorsed by MyRecipes.

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