-
Prep time
25 minutes -
Cook time
8 hours -
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
- Test Kitchen-Approved
Ingredients
- Pot Roast
1
boneless beef chuck roast (about 3 pounds)-
Kosher salt
1 tablespoon
freshly ground black pepper
2 tablespoons
canola oil
4
medium carrots, large-diced
6
garlic cloves, smashed
6
bay leaves
6
sprigs fresh thyme
1 quart
beef stock
1 quart
dry red wine
1 tablespoon
coriander seeds, toasted and ground-
Charred Onion & Chickpea Salad, recipe follows
- Charred Onion & Chickpea Salad
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
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
Directions
- Pot Roast
-
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.
- Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion & Chickpea Salad alongside.
- Charred Onion & Chickpea Salad
-
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.
,
, ,High-Fiber
, Photo by Andrew Thomas Lee Prep time 25 minutes Cook time 8 hours 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
, http://www.edamam.com/ontologies/edamam.owl#recipe_7418dc0356ea96624d50483aecd0a50d
, 8
, High-Fiber
, Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Kosher
, Sulfites
, Ingredients:
- 1 boneless beef chuck roast (about 3 pounds)
- Kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons canola oil
- 4 medium carrots, large-diced
- 6 garlic cloves, smashed
- 6 bay leaves
- 6 sprigs fresh thyme
- 1 quart beef stock
- 1 quart dry red wine
- 1 tablespoon coriander seeds, toasted and ground
- Charred Onion & Chickpea Salad, recipe follows
- 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
- 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
,
, Photo by Andrew Thomas Lee Prep time 25 minutes Cook time 8 hours 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 Test Kitchen-Approved Ingredients Pot Roast 1 boneless beef chuck roast (about 3 pounds) Kosher salt 1 tablespoon freshly ground black pepper 2 tablespoons canola oil 4 medium carrots, large-diced 6 garlic cloves, smashed 6 bay leaves 6 sprigs fresh thyme 1 quart beef stock 1 quart dry red wine 1 tablespoon coriander seeds, toasted and ground Charred Onion & Chickpea Salad, recipe follows Charred Onion & Chickpea Salad 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 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 Directions Pot Roast 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. Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion & Chickpea Salad alongside. Charred Onion & Chickpea Salad 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.
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