Pomegranate-Braised Pot Roast

August 20, 2021
9 Ratings
Photo by Linda Xiao Prop Stylist: Veronica Olson Food Stylist: Sam Seneviratne
  • Prep time 10 minutes
  • Cook time 4 hours 35 minutes
  • Serves 4 to 6
Author Notes

For many Jewish-American families, holiday entertaining and brisket are an inseparable pairing. There is simply no such thing as a celebratory occasion without a perfectly tender, slow-cooked brisket. And for good reason: It’s a forgiving cut, feeds a crowd, and most importantly, is pure comfort food, having been made for generation after generation here in the U.S. Many families braise their brisket in a sweet and savory sauce using one or a combination of quintessential American ingredients, like chili sauce, cola, grape jelly, ketchup, or onion soup mix.

In this recipe, I wanted to impart the same sweet-and-savory meat treatment using some of my own pantry staples: tomato paste instead of ketchup, and pomegranate molasses and juice for sweetness instead of chili sauce or soda. I did, however, hang onto the good ol’ packet of Lipton onion soup mix—because sometimes you shouldn’t mess with the classics. Combined with homemade stock (or store-bought, or even water) and a good splash of red wine (use whatever you have laying around your house) and this easy recipe brings big flavor for a Rosh Hashanah, the Jewish New Year celebration—or anytime you want to serve something special to a crowd—without endless, complicated cooking steps. I am not a brisket-hater, but actually prefer cooking a chuck roast. It's also a forgiving cut of meat, but has so much more flavor which is why it is my personal go-to; but if you adore brisket, you absolutely could trade the chuck roast for a 3 to 4 pound brisket in this recipe.

For more heft, you can add around 2 pounds of mini red potatoes to the Dutch oven halfway through the cooking time so the potatoes and meat are finished cooking at the same time.

To cook in a slow-cooker, follow Steps 1 through 5 per instructions below. Place all ingredients into the slow cooker on low for 8 hours, or high for 4 hours.
Shannon Sarna

What You'll Need
  • 1 4-pound chuck roast (boneless)
  • 2 large yellow onions, roughly chopped
  • 3 to 4 medium carrots, peeled and roughly chopped
  • 3 to 4 celery ribs, chopped
  • 3 garlic cloves, peeled and sliced
  • Fine sea salt
  • Freshly ground black pepper
  • 2 Tbsp neutral oil, such as canola oil, vegetable oil, safflower oil
  • ¼ cup tomato paste
  • 1 1-oz packet onion soup mix
  • 2 cups chicken stock, beef stock, or water
  • 1 cup red wine
  • ¼ cup pomegranate molasses
  • Pomegranate arils for garnish (optional)
  • Rice pilaf, couscous, or mashed potatoes, for serving
  1. Pat the chuck roast dry with paper towels on all sides. Season all over with salt and pepper.
  2. Heat the neutral oil in a large Dutch oven or large heavy bottom pot over medium-high heat.
  3. Sear the chuck roast on all sides until a golden-brown crust forms, around 4 to 5 minutes on each side. Remove from the pan and set aside, and reduce the heat to medium.
  4. Pour off all but about 2 tablespoons of the rendered fat into a heatproof bowl. When cool, discard.
  5. Add the onion, carrot, and celery to the same Dutch oven or pot. Sauté over medium heat until softened, around 6 to 7 minutes. Add the garlic and tomato paste and cook for another 2 minutes, until combined.
  6. Add the stock, red wine, onion soup mix, and pomegranate molasses. Bring to a low boil, and return the chuck roast and all juices to the pot.
  7. Reduce the heat to low and cover the pot. Cook for 3 to 4 hours, until the meat is completely tender. Check periodically to ensure heat isn’t too high, and when the meat is easily shredded, it’s done cooking. Season with salt to taste.
  8. Remove the meat from the pot and place on a cutting board. Break apart the meat into pieces (I like roughly 4-ounce pieces, but you can go larger or smaller depending on your preference) and transfer to a serving platter. Spoon the sauce over the meat. Serve alongside rice pilaf, couscous or mashed potatoes.

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1 Review

silvster87 September 9, 2021
Delicious and so easy! Followed the recipe exactly and wowed my family hosting my first-ever Rosh Hashanah dinner. Will definitely be making this again.