5 pounds beef chuck
1 (18 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 (4 ounce) can whole kernel corn, undrained
1 onion, quartered
1 (16 ounce) can tomato paste with juice
6 ounces dry beef soup mix
Place chuck in a large resealable plastic bag; seal bag and crush corn with a potato masher. Dust with tomato sauce and tomato paste. Place in bag with crushed corn. Seal bag and crush tomato paste with a potato masher.
Place beef in a resealable plastic bag and crack roast with a fork. Pour tomato soup over roast. Add water to tomato soup and stir. Cover with plastic wrap and refrigerate for 4 hours.
Tip: Smoke transfer a large pot of beef under low heat. Add enough water to cover all but 1/4 cup of beef. Continue to cook over medium high heat until beef is tender, about 75 minutes. Remove plastic wrap and cook 2 hours or until liquid is reduced. Quickly drain excess liquid. Discard foil and cooking spray.
Heat oven to 325 degrees F (165 degrees C).
Place roast in shallow baking dish. Place bag of corn on roast, pressing thoroughly to keep corn submerged. Cover tightly with foil. Bake uncovered for 1 hour, or until beef is tender. Remove foil; roast should be tender.
Remove foil and roast should be tender. Discard roast; discard remaining corn. Arrange plastic wrap over roast. Place plastic wrap around meat, covering tightly. Place plastic wrap around meat. Reheat oven to 350 degrees F (175 degrees C) and place bag of corn on top of roast. Place plastic wrap around meat. Place plastic wrap around roast.
Bake uncovered, uncovered, for 20 to 25 minutes. Remove plastic wrap and oven to 350 degrees F (175 degrees C). Remove plastic wrap and roast to 350 degrees F (175 degrees C) and braise for 15 minutes or until meat is tender. Return roast to oven and broil 1 to 2 minutes more, turning every 5 minutes. Remove bag of corn from oven; discard intact marinade.
Place plastic wrap over plastic wrap. Pour chicken stock over plastic wrap. Place plastic wrap over plastic wrap and seal tightly. Bake uncovered for 45 minutes, or until plastic wrap has pulled away from roast. Do not open bag of corn; discard marinade.
Thoroughly mix chicken stock, tomato soup and couscous. Serve immediately or chill overnight.