Herbed Pot Roast with Vegetable Couscous Recipe

Name: Herbed Pot Roast with Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) boneless chuck roast; 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried marjoram; 1 teaspoon fresh basil or ¼ teaspoon dried basil leaves; 1 teaspoon salt; 2 cloves garlic, crushed; ½ cup apple cider; ½ 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

Servings: persons

1 (4 lb) boneless chuck roast
1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried marjoram
1 teaspoon fresh basil or ¼ teaspoon dried basil leaves
1 teaspoon salt
2 cloves garlic, crushed
½ cup apple cider
½ 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

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.

114

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4 lb) boneless chuck roast, 1 ½ teaspoons chopped fresh marjoram or ½ teaspoon dried marjoram, 1 teaspoon fresh basil or ¼ teaspoon dried basil leaves, 1 teaspoon salt, and more.

Yes, Herbed Pot Roast with Vegetable Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Pot Roast with Vegetable Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions