Slow Cooker Pot Roast with Charred Onion & Chickpea Salad
Slow Cooker Pot Roast with Charred Onion & Chickpea Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat the chuck roast dry and season it all over with salt and the pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.