I’m a sucker for a classic Grandma roast served with potatoes and carrots, cooked in the roaster with the beef, and gallons of salty gravy! That said, I also like to mix it up now and again!

• Rub a 2ish pound chuck roast with…
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
• Place spiced roast in slow cooker. Mix and pour over roast…
  • 1 can diced tomatoes with onion and garlic
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons Worcestershire sauce
  • 1/2 cup of brown sugar
• Cook on high for 4-5 hours or low 8-9.
• Serve roast with corn and pepper couscous…
  • Boil…
    • 1 1/2 cups of chicken broth
    • 1/2 red pepper, diced
    • 2/3 cup of corn
    • 1/2 jalapeno, chopped 
  • Once boiling, stir in one cup of couscous. Remove from heat, cover, and fluff with a fork after five minutes.

I thought the roast was AWESOME–tender, flavorful–but I will make the couscous again and again with other meals. It was light and offered just the right amount of heat. I think it would be extra yummy in the summer served with meat off the grill or made with corn cut fresh from the cob.