Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

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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.


6–8 servings

Pot roast:

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

Charred Onion and 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, 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

Special Equipment

6-quart (or larger) slow cooker

  1. For the pot roast:

    Step 1

    Pat the chuck roast dry and season it all over with salt and the pepper.

    Step 2

    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.

    Step 3

    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.

  2. For the salad:

    Step 4

    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.

    Step 5

    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.

  3. To serve:

    Step 6

    Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

Image may contain: Supper, Dinner, Food, Meal, Roast, and Turkey Dinner

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.
Buy the full book from Amazon.

How would you rate Slow Cooker Pot Roast with Charred Onion & Chickpea Salad?

  • This is a great recipe Slow Cooker Pot Roast with Charred Onion & Chickpea Salad , had fun making it over the weekend. Recreated the meal that I get from delivered. Good quality and fresh.

  • Notes for myself: added 3 slices bacon, diced and sauteed, 1 T tomato paste to sauce; used 2 parsnips, 4 potatoes, 1 sweet potato, sliced/cubed in add’n to carrots and onions; caramelized carrots, onions, and parsnips for 20-25 minutes before assembling pot roast.

  • My family enjoyed this quite a bit. I did put the pot roast together the night before and then started it in the crock pot the next morning. Maybe letting the meat soak in a bottle of red wine and bone broth mad ethe difference, but our meat was very flavorful and tender. My kids ate it up along with the carrots. My store was out of red halepenos, so I used green and they we’re quite hot. My husband and I love spicy food so this was a real treat for us. I opened a third can of Garbanzos and plainly fried those in the leftover onion oil and salted them. The kids ate those instead of the salad. It was a hit.

  • I also found this recipe disappointing. I followed the recipe with no substitutions or modifications…I came home from work eager to taste the pot roast…and found a bland, unappetizing piece of stewed meat. In an attempt to salvage a meal, I shredded the meat and added bbq sauce and cheese and made quesadillas – it was edible but I won’t make this again. (The recipe did suggest salting the meat after it comes out of the slow cooker but salt alone wasn’t going to fix what was wrong with this recipe.)

  • Not sure what happened, but this was incredibly disappointing. Roast was completely bland. Chickpea salad so/so at best. I double checked recipe to see if I missed an ingredient, and don’t believe that I did.

  • As pot roast recipes go, this is a good one. And then it’s ratcheted up a notch when the chickpea salad is added on top. It takes a regular dish to a higher plain! All 8 of my dinner guests raved about it.

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