Pomegranate Pot Roast
Pomegranate juice, honey, and molasses flavor this fall-apart tender pot roast.
Cook Time
Cook Time
  • 1(3-4 pound) chuck roast
  • salt and pepper
  • 2tablespoons olive oil, divided
  • 1large sweet onion, thinly sliced
  • 3cloves garlic, minced
  • 1tablespoon honey
  • 1 1/2teaspoons molasses
  • 2cups pomegranate juice
  • 2cups beef broth
  • 1 bay leaf
  • 6sprigs fresh thyme, plus more for garnish
  • 1pound carrots, peeled and cut into 2 inch pieces
  • optional garnish: pomegranate arils
  1. Preheat oven to 300 degrees.
  2. Season beef with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Brown meat on both sides, about 2 minutes per side. Remove meat to a plate.
  3. Add remaining 1 tablespoon olive oil to the pot. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 8 minutes. Add garlic and cook 2 more minutes, stirring often, until fragrant. Add honey and molasses and stir to combine. Pour in pomegranate juice and scrape up any browned bits from the bottom of the pot. Put the meat back in the pot. Pour in beef broth. Add bay leaf and thyme sprigs. Cover and bring to a simmer. Then turn off heat and transfer (covered) pot to the oven.
  4. Roast for 2 ½ hours. Remove from oven and add carrots, nestling them in around the beef. Roast 1 additional hour, or until meat is tender.
  5. Remove roast from oven and let rest for 10 minutes. Skim excess fat off the top. (If you are making ahead, refrigerate and then skim the solidified fat off the top before reheating.) Remove bay leaf, if you can find it. Garnish with fresh thyme or pomegranate arils if desired.

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