What says winter more than pomegranate and pot roast? We combined the two and the result is a mouthwatering, fall-off-the-fork goodness that will make you the bell of the ball...ahem, potluck.
This recipe has been our family go-to for years, even through summer as it re-heats so well, keeps for days, and can be repurposed as soup at the end of the week. Kids and grownups alike love the sweet and umami rich profile.
Pomegranate Pot Roast
3 pounds grass-fed chuck roast
1 yellow onion, sliced thick
6 cloves garlic, unpeeled with tops cut off (they will steam pods and turn into little bites of joy)
1 14 ounce can fire roasted tomatoes
2 tablespoons pomegranate molasses
1 tablespoon maple syrup
1/4 cup dried cranberries
1 tablespoon tomato paste
1/2 cup homemade beef broth
1/4 cup pomegranate juice
salt and pepper
2 fresh thyme sprigs
2 dried bay leaves
1 teaspoon dried basil
1 lemon for garnish (optional)
1. Set oven to 225 degrees. Salt beef on all sides liberally. In a heavy-based, tall-sided oval or round heavy-bottomed pot, heat a tablespoon of olive oil on medium high, but do not allow it to smoke. Brown meat on all sides and set aside.
2. Reduce heat to low and add olive oil, garlic cloves and sliced onion. Empty can of tomatoes on top of meat. Add remaining ingredients and stir to mix.
3. Cover, transfer to oven and cook for 5-6 hours. Reduce sauce to thicken if desired.
4. To garnish, cut a lemon in thick slices and brown in a separate pan. Serve with a side of greens or mashed root vegetables.