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Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

Date Added: 3/15/2019    Source: www.epicurious.com

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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

View the full recipe at epicurious.com

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