Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

slow cooker beef chickpea onion carrot red wine coriander cilantro

Hugh Acheson

6–8 servings

Source

Ingredients

1 boneless beef chuck roast (about 3 pounds)

Kosher salt

1 tablespoon freshly ground black pepper

4 medium carrots, large-diced

1 large sweet onion, large-diced

6 garlic cloves, smashed

6 bay leaves

6 sprigs fresh thyme

1 quart beef stock, preferably homemade

1 quart dry red wine

1 tablespoon coriander seeds, toasted and ground

1 tablespoon canola oil

1 large red onion, halved lengthwise, root end of each half left intact

2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked

2 cups coarsely chopped fresh cilantro (from about 1 bunch)

4 red jalapeño peppers, thinly sliced

3 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon ground cumin

Kosher salt

6-quart (or larger) slow cooker

Method

Pat the chuck roast dry and season it all over with salt and the pepper.

Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.

Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.

Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes—you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.

In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.

Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.