Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

Ingredients for Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

• 1 boneless beef chuck roast (about 1.4kg )

• Sal kosher

• 1 cucharada de pimienta negra recién molida

• 1 cucharada de pimienta negra recién molida

• 4 medium carrots, large-diced

• 1 large sweet onion, large-diced

• 6 dientes de ajo, machacados

• 6 hojas de laurel

• 6 sprigs fresh thyme

• 0.9L beef stock, preferably homemade

• 0.9L dry red wine

• 1 tablespoon coriander seeds, toasted and ground

• 1 cucharada de aceite de canola

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

• 2 (425g) cans chickpeas, drained and rinsed, or 275g dried chickpeas, cooked

• 2 cups coarsely chopped fresh coriander (from about 1 bunch)

• 4 red jalapeño peppers, thinly sliced

• 45ml freshly squeezed lemon juice

• 2 cucharadas de aceite de oliva virgen extra

• 1 cucharada de comino molido

• Sal kosher

• 6-quart (or larger) slow cooker

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, coriander, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.