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Pot Roast With Tomatoes and Chickpeas

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“This is a Mediterranean flavored pot roast. From "Ladies Home Journal" magazine.”
READY IN:
3hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 -3 12 lbs chuck roast (tied if boneless or not compact) or 3 -3 12 lbs round roast (tied if boneless or not compact)
  • 1 tablespoon oil
  • kosher salt & freshly ground black pepper
  • 1 (28 ounce) can whole tomatoes, with juice
  • 1 (15 1/2 ounce) can chickpeas, drained
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon orange zest (1/2 an orange)

Directions

  1. In an oven safe Dutch oven, heat oil, over medium high heat, and sear roast well on all sides.
  2. Season with salt and pepper.
  3. Combine remaining ingredients; pour into Dutch oven.
  4. Cover and cook in oven until roast is fork tender, 3 to 3 1/2 hours.

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