Pomegranate Pot Roast|

Pomegranate Pot Roast

Pomegranate juice, honey, and molasses flavor this fall-apart tender pot roast.
Course Dinner, Main Dish
Total Time 4 hours
Servings 6
Author Tara Leung


  • 1 (3-4 pound) chuck roast
  • salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon honey
  • 1 1/2 teaspoons molasses
  • 2 cups pomegranate juice
  • 2 cups beef broth
  • 1 bay leaf
  • 6 sprigs fresh thyme, plus more for garnish
  • 1 pound 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.