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 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon quick-cooking tapioca, crushed
½ teaspoon dry mustard
1 recipe Corn and Pepper Couscous
Lime wedges (optional)
Directions
Step 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.
Step 2
In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker.
Step 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.
Step 4
Transfer roast to a cutting board, reserving cooking liquid. Cut meat into pieces.
Step 5
Serve meat with Corn and Pepper Couscous. Drizzle cooking liquid over meat and pass the remaining. If desired, serve with lime wedges.
Photo: Andy Lyons
Source: bhg.com
