Since I cook almost ever night, I'm always looking for new different flavors to mix together. I saw a version of this recipe but decided to make it my own. What's really great is that you can easily modify this dish however you want. Substitute pork shoulder or chicken breast for the beef, add extra veggies like onion or eggplant, and top with a variety of garnishes like fresh herbs, cheeses, and seasonings. What makes it special, to me is the use of the enchilada sauce. How often do you use the subtly spicy sauce when you aren't making enchiladas? Yep, never. But, it's so good! And, the sauce helps clump those crazy couscouses so you can easily eat it! #winwin


  • 1.5 chuck roast
  • salt
  • pepper
  • smoked paprika (optional)
  • 3 tbsp olive oil
  • 1 cup water
  • 1 can red enchilada sauce
  • 2 tbsp olive oil
  • 1 bell pepper  (sliced)
  • 5 white mushrooms (sliced)
  • 1 medium tomato (chopped)
  • 1 box parmesan couscous or make your own
  • 1 avocado, cilantro, fresh basil,sour cream (optional)


  1. Season both sides of meat with salt and pepper. I sprinkled some smoked paprika on as well. Pour olive oil into skillet. Heat to med-high on stovetop. Sear both sides of roast until brown (about 2-3 minutes on each side).
  2. Pour water into crockpot. Place roast in crockpot. Drizzle additional olive oil from pan on top. Cook on low 6 hours.
  3. Heat 2 tbsp olive oil in pan to medium heat. Cook peppers, tomatoes, mushrooms until soft. Add can of enchilada sauce and heat until bubbling.
  4. Make couscous to package directions.
  5. To serve, layer bottom of plate with couscous. Top with beef. Then pour enchilada and veggies over beef. Top with garnishes like avocado and cilantro to taste.