Ingredients:
For the Pot Roast
3 lb chuck roast
1 tbsp olive oil
1 head garlic, cloves peeled (about 12-15 cloves)
1 large onion, chopped
2 cups beef broth
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional)
For the Hummus
2 cans (15 oz each) chickpeas, drained
1/4 cup tahini
2 tbsp olive oil
2 cloves garlic
Juice of 1 lemon
Salt to taste
1/4 tsp cumin
1/4 cup water (or more for desired consistency)
For Garnish
Fresh parsley, chopped
Extra olive oil for drizzling
Crushed red pepper flakes (optional)
Directions:
Preheat the oven to 300°F (150°C). Season the chuck roast generously with salt and pepper.
In a large oven-safe pot, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
Add garlic cloves and chopped onion to the pot, sautéing for 3-4 minutes until fragrant.
Return the chuck roast to the pot, adding beef broth, fresh rosemary, fresh thyme, and red pepper flakes. Bring to a simmer, cover, and transfer the pot to the oven.
Cook for 3-4 hours, or until the roast is tender and falls apart easily.
For the Hummus
While the roast is cooking, prepare the hummus. In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, olive oil, and salt.
Blend until smooth, adding water gradually to reach the desired consistency. Adjust seasoning if needed.
To Serve
Spread a generous layer of hummus on a serving platter. Top with shredded pot roast and garlic cloves.
Garnish with chopped parsley, a drizzle of olive oil, and red pepper flakes for extra flavor.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: 520 kcal per serving
