Herbed Pot Roast with Vegetable Couscous

• 1 (4 lb) boneless chuck roast
• 1 12 teaspoons chopped fresh marjoram or 12 teaspoon dried marjoram
• 1 teaspoon fresh basil or 14 teaspoon dried basil leaves
• 1 teaspoon salt
• 2 cloves garlic, crushed
• 12 cup apple cider
• 12 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.

chuck roast, fresh marjoram, fresh basil, salt, garlic, apple cider, water, carrots, rutabagas, onion, stalks celery, green bell pepper, parsley, kitchen bouquet browning sauce, couscous

Taken from www.food.com/recipe/herbed-pot-roast-with-vegetable-couscous-30386 (may not work)