Start by cutting each tomato in half from pole to pole. Heat a medium cast-iron skillet over medium-high heat for a few minutes until hot. Add the tomato halves, cut-side down, and char them for about 5 minutes. Once done, remove the skillet from the heat and set it aside.

In a large stockpot, place the shin bones and add enough water to cover them. Bring the water to a boil over high heat. After boiling, drain the water and transfer the bones to a slow cooker. Add the charred tomatoes, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and 4 quarts of cold water.

Cover the slow cooker with its lid, set it to low, and let it cook for 9 to 20 hours. The longer it cooks, the more flavorful the stock will be. Once the stock is ready, strain it through a colander into containers and discard the solids. You can use the stock within 4 days or freeze it for up to 6 months.

Pat the chuck roast dry and season it generously with salt and pepper. In a large braising pan, such as a Dutch oven, heat the canola oil over high heat until it shimmers. Add the chuck roast and sear it for about 5 minutes on each side until it is nicely browned. Once seared, transfer the roast to a plate to rest.

In the same braising pan, add the carrots and onion. Cook for about 3 minutes on high heat, stirring occasionally, until the vegetables begin to soften. Then, add the garlic, bay leaves, and thyme sprigs, cooking for an additional minute.

Pour in the stock, red wine, and ground coriander to deglaze the pan, scraping up any browned bits. Let it cook for 5 minutes, then remove the pan from the heat and carefully transfer the contents into the slow cooker.

Return the chuck roast to the slow cooker, cover it, and cook on low for 8 to 10 hours until the meat is very tender. Adjust seasoning with additional salt if needed.

Once cooked, transfer the roast to a platter, discarding the bay leaves and thyme. Serve the roast alongside the Charred Onion and Chickpea Salad.

To prepare the salad, heat a small skillet over medium-high heat. Add the canola oil, and when it shimmers, place the onion halves cut-side down and char them for about 10 minutes until well blackened. Remove from heat and let them cool to room temperature, then slice each half into ¼-inch-thick half-rings.

In a medium bowl, mix together the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss everything well and season with salt to taste.