Pot Roast Salad Recipes

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REFRIGERATOR DAY POT ROAST SALAD



Refrigerator Day Pot Roast Salad image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 14

1 1/2 tablespoons red wine vinegar
Salt and pepper
1 teaspoon Dijon mustard.
1/4 cup olive oil
Little bit of minced garlic
1 tablespoon rinsed capers, chopped
1/2 teaspoon salt
Freshly ground black pepper
Any leftover juices, degreased, from braised beef
1 or 1 1/2 cups cubed leftover pot roast
1/4 cup thinly sliced red onion
2 tablespoons minced parsley
Tomato slices
Potato salad made with leftover boiled potatoes or cole slaw

Steps:

  • In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
  • Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD



Slow Cooker Pot Roast with Charred Onion & Chickpea Salad image

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Provided by Hugh Acheson

Categories     Slow Cooker     Beef     Chickpea     Onion     Carrot     Red Wine     Coriander     Cilantro

Yield 6-8 servings

Number Of Ingredients 25

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

Steps:

  • For the pot roast:
  • Pat the chuck roast dry and season it all over with salt and the pepper.
  • 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.
  • 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.
  • For the salad:
  • 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.
  • 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.
  • To serve:
  • Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

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