For a new take on pot roast, we’re pairing a fairly classic pot roast with a bright, flavorful salad. This recipe is a staff favorite, courtesy of Epicurious. Denver pot roast is a great fit for this recipe because of its great flavor, and leanness, but a French roast or mini brisket would work equally well.
- 1 KOL Foods Old Tradition Denver Roast (about 3 pounds)
- Kosher salt
- 1 tablespoon freshly ground black pepper
- 4 medium carrots, diced
- 1 large sweet onion, diced
- 6 garlic cloves, smashed
- 6 bay leaves
- 6 sprigs fresh thyme
- 1-quart beef stock
- 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
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- Kosher salt
- Optional: 4 red jalapeño peppers, thinly sliced
For the pot roast:
Season the roast with salt and pepper.
Heat a Dutch oven over high heat. Add the oil and sear the rose until browned on each side, 3-5 minutes each. set aside.
Add the carrots and diced onion to the pot and cook until they begin to soften. Add the garlic, bay leaves, and thyme and cook until fragrant, about 1 minute.
Add the stock, wine, and coriander, making sure to scrape up any fond at the bottom. Bring to a boil then reduce to a simmer for about 5 minutes.
If using a slow cooker, transfer the meat and top with braising liquid. Cook on low for 8 to 10 hours. Season to taste.
If using the Dutch oven on the stove, reduce heat to medium. Carefully add the roast back. Cover and cook for approximately 3 hours or until tender. Season to taste.
For the salad:
Heat the oil in a small skillet, grill, or grill pan over medium-high heat.
When the oil is shimmering add the onion halves, cut-side down, and char until blackened, about 10 minutes.
Take the onions off the heat and chill. Slice into rings.
Mix together the remaining salad ingredients, and the charred onions.
Toss and season to taste.
Slice the roast and transfer to a platter. Serve topped with chickpea salad.