Pot Roast with Charred Onion & Chickpea Salad | TASTE

Ingredients

• 1 boneless beef chuck roast (about 3 pounds)
• Kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp canola oil
• 4 md carrots, large-diced
• 1 lg sweet onion, large-diced
• 6 garlic cloves, smashed
• 6 bay leaves
• 6 sprigs fresh thyme
• 1 qt Beef Shin Stock
• 1 qt dry red wine
• 1 tbsp coriander seeds, toasted and ground
• Charred Onion and Chickpea Salad
• 2 md tomatoes
• 4 lb beef shin bones, split lengthwise
• 1 lg onion, large-diced
• 3 carrots, cut into 2-inch pieces
• 2 celery stalks with leaves, cut into 2-inch pieces
• 3 garlic cloves
• 4 bay leaves
• 2 sprigs fresh thyme
• 1 tbsp black peppercorns
• 1 tbsp canola oil
• 1 lg 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 c coarsely chopped fresh cilantro (from about 1 bunch)
• 4 red jalapeño peppers, thinly sliced
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp ground cumin