Pot Roast With Tomatoes And Chickpeas - cooking recipe

Ingredients

3 - 3 1/2 lbs chuck roast (tied if boneless or not compact) or 3 -3 1/2 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)

Preparation

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