Hugh Acheson's Slow-Cooker Pot Roast With Chickpea Salad
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. 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.
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. 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.
- 1 tablespoon ground cumin
- kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 1 tablespoon canola oil
- 3 tablespoons freshly squeezed lemon juice
- 6 sprigs fresh thyme
- 1 quart beef stock
- 6 leaves
- 1 boneless beef chuck roast (about 3 pounds)
- 4 medium carrots, large-diced
- 6 garlic cloves smashed
- 1 quart dry red wine
- 1 tablespoon coriander seeds toasted and ground
- charred onion & chickpea salad recipe follows
- 1 large red onion halved lengthwise, root end of each half left intact
- 2 cans chickpeas drained and rinsed
- 2 cups coarsely chopped fresh cilantro (from about 1 bun
- 4 red jalapeã±o peppers thinly sliced
- Carbohydrate 16.2991233177168 g
- Cholesterol 0 mg
- Fat 12.5434683426011 g
- Fiber 1.09522500956568 g
- Protein 13.5056583179281 g
- Saturated Fat 1.40263350104826 g
- Serving Size 1 1 Serving (837g)
- Sodium 1328.24998171851 mg
- Sugar 15.2038983081512 g
- Trans Fat 0.322601333625992 g
- Calories 339 calories
Step-by-step
- Pat the chuck roast dry and season it all over with salt and 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.
- 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.
A Home Cooked Meal That's Anything But Ordinary
As a busy mom, finding time to cook a delicious and satisfying meal can feel like an impossible task. Between work, carpools, and all the other demands on my time, the idea of spending hours in the kitchen is often overwhelming. That's why I love slow-cooker recipes. They allow me to create flavorful, comforting dishes without sacrificing precious time. This Hugh Acheson's Slow-Cooker Pot Roast recipe is a perfect example of how simple and satisfying slow cooking can be.
This pot roast is a far cry from the dry, bland versions I've had in the past. The magic is in the slow cooking process. The chuck roast, a cut known for its affordability and flavorful potential, is allowed to simmer gently for hours, developing incredible tenderness and depth of flavor. The vegetables, including carrots and onions, slowly meld with the beef creating a rich and aromatic broth. The secret lies in the simple act of letting time do its work, transforming ordinary ingredients into an extraordinary meal.
I'm always looking for ways to elevate everyday meals, and the chickpea salad adds a delightful contrast to the richness of the pot roast. This is a far cry from your typical boring salad. The addition of charred onions adds a smoky sweetness that perfectly balances the earthy notes of the chickpeas and the fresh zestiness of cilantro. It's a side that complements the meal perfectly, and offers a nice lightness to balance the hearty pot roast.
The best part? The cleanup is a breeze! Once everything is simmered, I just transfer the pot roast to a platter, and dinner is served. The slow cooker does most of the work, leaving me with more time to connect with my family and enjoy the fruits of my labor. It is the kind of recipe that makes me feel a sense of accomplishment without the stress of complicated techniques or precise timings.
This dish isn't just for weeknights; it's also fantastic for entertaining. Impress your guests with a hearty and flavorful meal that seems far more elaborate than it actually is. It’s a recipe that invites conversation and warm feelings, and that in itself is a reward for all my efforts.
So, if you're looking for a delicious, time-saving meal that's both comforting and impressive, give this Hugh Acheson's Slow-Cooker Pot Roast with Chickpea Salad a try. It's a recipe that will quickly become a staple in your household, as it did mine.
This recipe is a testament to the power of simple ingredients and a little patience. The slow cooker works its magic, turning a humble chuck roast into a culinary masterpiece. The satisfying aroma that fills the house as it cooks is a welcome invitation to a comforting, warm, and delicious evening. It's a meal that feeds not only the body, but also the soul.
