Herbed Pot Roast with Vegetable 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.