Name: Slow Cooker Pot Roast with Charred Onion & Chickpea Salad
Cook time: 25 minutes
Total time: 8–10 hours
Yield: 6–8 servings
Ingredients: 1 boneless beef chuck roast (about 3 pounds); Kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon freshly ground black pepper; 4 medium carrots, large-diced; 1 large sweet onion, large-diced; 6 garlic cloves, smashed; 6 bay leaves; 6 sprigs fresh thyme; 1 quart beef stock, preferably homemade; 1 quart dry red wine; 1 tablespoon coriander seeds, toasted and ground; 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, or 10 ounces dried chickpeas, cooked; 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; 6-quart (or larger) slow cooker

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Photo by Andrew Thomas Lee

This is a perfect early fall meal, capturing the abundance of peppers and onions that the harvest has brought. 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.

Recipe notes

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