1 3/4-2 lbs boneless beef chuck shoulder pot roast or 1 3/4-2 lbs bottom round steaks |
1 1/2 tablespoons olive oil |
3 cloves garlic, crushed |
3/4 teaspoon pepper |
1 (13 3/4 ounce) can ready-to-serve beef broth |
2 teaspoons dried thyme leaves |
vegetable oil cooking spray |
12 medium mushrooms |
6 plum tomatoes, each cut lengthwise into quarters,seeded |
3 small onions, each cut lengthwise into quarters |
1 1/2 tablespoons olive oil |
1 1/2 tablespoons balsamic vinegar |
2 teaspoons balsamic vinegar |
1 tablespoon cornstarch, dissolved in 2 tbs. water |
thyme, chopped fresh (optional) |
3 cups cooked couscous |