Pot roast with charred onion and chickpea salad from The Chef and the Slow Cooker (page 168) by Hugh Acheson

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Notes about this recipe

  • Eat Your Books

    Requires cooking for 8-10 hours. Can substitute dried chickpeas for canned chickpeas.

  • katiesue28 on December 14, 2023

    This was horrible. My pot roast had a weird bitter flavor, seemed like there was way too much wine. It was barely edible. The two stars I give this recipe is only for the accompanying salad, though that was extra spicy and pretty basic.

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