Hugh Acheson's Slow-Cooker Pot Roast With Chickpea Salad

Directions

1. Pot Roast
2. Pat the chuck roast dry and season it all over with salt and the pepper.
3. 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.
4. 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.
5. Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion & Chickpea Salad alongside.

1. Charred Onion & Chickpea Salad
2. 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.
3. 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.