Pomegranate juice, honey, and molasses flavor this fall-apart tender pot roast.
How is your week going?
Tuesday night last week, my mom, my grandma, and my sister drove up from New York to our house in Massachusetts. On Wednesday, the four of us went shopping for my wedding dress. We had three appointments, and we found the dress at the third one! It was good shopping on a weekday when the stores weren’t busy and we had very good service at all three stores.
That Tuesday that they came up, I made this pot roast and took photos. The house smelled heavenly and they all commented on it when they came in. Jonathan and I have been eating the leftovers, and it’s just as good leftover as when I first made it.
In this recipe, I used pomegranate juice, honey, and molasses to flavor the meat. I like sweet sauces on meat, like teriyaki sauce or fruit sauces, but this pot roast is not overly sweet. If you didn’t know it had pomegranate juice, I don’t think you would guess. It’s just a subtle sweet flavor, very similar to my Apple Cider Braised Short Ribs.
Here are the main ingredients. That’s a 3 ¾ pound chuck roast, a large sweet onion, a pound of carrots, pomegranate juice, honey, minced garlic, molasses, thyme, and a bay leaf.
The first step is browning the roast.
Here it is ready to go into the oven. The carrots don’t get added until the last hour of cooking, so they don’t get mushy.
For serving options, you could make the pureed celery root included in my short rib recipe (photo below), or mashed potatoes, sweet potatoes, or cauliflower. I also recommend egg noodles, orzo, and rice. I talked about how much rice we eat in this post. We both love it spooning some of the braising liquid over the rice. It is so good!
The recipe for the mashed celery root, if you’d like to try it, is included in this recipe.
I took the roast out of the liquid to get a clearer photo (below), but when you actually eat it, you want to pour that braising liquid all over your plate. It is key to keeping the meat from drying out and keeping that rich flavor.
The long cook time for this recipe is mostly inactive. Next time you’re working from home or have a weekend afternoon free at home, I highly suggest getting this roast into the oven. Your house will smell amazing. The hardest part is waiting to eat!