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)
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.
In a medium bowl combine tomatoes, brown sugar, vinegar, Worcestershire sauce, tapioca, and mustard. Pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
Transfer roast to a cutting board, reserving cooking liquid. Cut meat into pieces.
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