Now, we know pot roast recipes aren't usually considered a beautiful food, but this one from Danielle Centoni is an exception. Gorgeous ruby pomegranate seeds (aka arils) and fresh thyme and rosemary add pretty presentation to the hearty winter meal.

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
2 hrs 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Sprinkle meat with 1 teaspoon salt and 1/2 teaspoon black pepper. In a 5- to 6-quart Dutch oven heat oil over medium-high. Add meat. Cook on all sides until browned, about 4 minutes per side. Transfer to a plate.

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  • Reduce heat to medium. Add onions to pot. Season with 1/4 teaspoon each salt and pepper. Cook 4 minutes or until tender, stirring to scrape up browned bits. Push onions to one side; add tomato paste to center of pot. Cook and stir 2 minutes. Add garlic. Cook 1 minute more, stirring to combine all.

  • Add 1 cup pomegranate juice and the beef broth, stirring to scrape up any bits. Tie thyme and rosemary together with 100% cotton kitchen string. Add to pot along with bay leaves. Bring to boiling. Return meat to pot. Add carrots.

  • Transfer to oven. Cook, covered, 1 1/2 hours. Add persimmons. Cook, covered, 30 minutes more or until beef is very tender. Remove from oven. Discard bay leaves and herb stems. Let stand 15 minutes.

  • Meanwhile, for pomegranate syrup: In a medium saucepan combine remaining 1 1/2 cups pomegranate juice, the honey, and lemon juice. Bring to boiling over medium, stirring to dissolve honey; reduce heat. Simmer, uncovered, 30 minutes or until reduced to 1/2 cup. Let cool. (The syrup will thicken slightly as it cools.)

  • To serve: Drizzle the meat with pomegranate syrup. Top with pomegranate seeds and, if desired, additional fresh thyme and rosemary. Serves 6.

Tips

To deseed a pomegranate, trim the top and bottom to expose the seeds. Score an X across top to loosen the fruit. Working in a bowl of water, split the pomegranate in half and separate the seeds from the peel and white membranes.

Nutrition Facts

412 calories; total fat 12g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 107mg; sodium 849mg; potassium 1247mg; carbohydrates 44g; fiber 4g; sugar 33g; protein 35g; trans fatty acidg; vitamin a 12989IU; vitamin c 18mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 55mcg; vitamin b12 5mcg; calcium 89mg; iron 4mg.

Reviews

Rating: 5.0 stars
01/06/2020
I didn’t have tomato paste so I used tomato sauce. I also used dried herb instead of fresh. But this was EXCELLENT. Everyone in my family enjoyed it. I will make this again and would consider making this for Entertaining.