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Prep time
25 minutes
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Cook time
8 hours
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Serves
6 to 8
Author Notes
Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Pot roast sometimes gets a bad rap for being dry, boring, and bland. I understand the hesitation with dishes that maybe you had bad versions of growing up, but this recipe shines a new light on a classic. Using chuck and cooking it slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish. —Food52
Test Kitchen Notes
Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges. —The Editors
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Ingredients
- Pot Roast
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1
boneless beef chuck roast (about 3 pounds)
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Kosher salt
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1 tablespoon
freshly ground black pepper
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2 tablespoons
canola oil
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4
medium carrots, large-diced
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6
garlic cloves, smashed
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6
bay leaves
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6
sprigs fresh thyme
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1 quart
beef stock
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1 quart
dry red wine
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1 tablespoon
coriander seeds, toasted and ground
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Charred Onion & Chickpea Salad, recipe follows
- Charred Onion & Chickpea Salad
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1 tablespoon
canola oil
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1
large red onion, halved lengthwise, root end of each half left intact
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2
(15-ounce) cans chickpeas, drained and rinsed
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2 cups
coarsely chopped fresh cilantro (from about 1 bunch)
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4
red jalapeño peppers, thinly sliced
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3 tablespoons
freshly squeezed lemon juice
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2 tablespoons
extra-virgin olive oil
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1 tablespoon
ground cumin
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Kosher salt
Directions
- Pot Roast
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Pat the chuck roast dry and season it all over with salt and the pepper.
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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.
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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.
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Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion & Chickpea Salad alongside.
- Charred Onion & Chickpea Salad
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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.
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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.
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