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.