This quick pomegranate roast is juicy, full of flavor, and easy to make!
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Can we talk about meat for a minute? I generally make a variation on this type of roast: Saute tons and tons of onions, then smother the meat with it and pour wine over the whole thing. Cover tightly and bake until soft.
It’s pretty simple, and always delicious. But here’s the thing. Who has time to sautee tons and tons of onions?
Not me, that’s for sure!
So today’s roast is dedicated to those of you who don’t have lots of time. It’ll take just a few minutes to prep, and it tastes great! So if you’re busy cooking for yom tov, stick this easy roast in your oven and pay attention to other things…like making lots and lots of desserts from my cookbook, for example.
About this meat: it’s juicy and tender and has a nice, subtle fruity flavor.
- 3 onions, cut in half rings
- 1 (1-inch) piece of ginger, minced finely
- 3 cloves garlic, minced finely
- ¼ cup olive oil
- ½ cup honey
- 1 cup pomegranate juice
- ⅓ cup chicken, vegetable or beef broth
- 1 Tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 (4-lb) roast, such as minute roast or french roast
- Preheat oven to 325.
- Place onions in the bottom of a roasting pan.
- In a small bowl, combine minced ginger, minced garlic, oil, honey, pomegranate juice, broth, vinegar, salt and pepper. Whisk to combine. Pour half of the mixture over onions and toss to coat evenly.
- Heat a frying pan over medium heat. Sear roast on all sides to brown it on the outside. The inside will still be raw.
- Place roast on top of the onions in prepared pan. Pour remaining sauce over the meat, then cover the pan tightly.
- Bake at 325 for 3 hours (about 45 minutes per pound of meat) . Remove from oven and serve hot.
- This recipe freezes nicely.
- If you don’t have pomegranate juice, use red wine instead.
- Use this recipe with any recipe that does well with a low-and-slow cook, such as brisket, french roast, minute roast, or your favorite cut.
- You can use frozen ginger and garlic cubes, in a pinch, but the flavor won’t be as great as fresh.
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Thanks everyone for stopping by! I know you’re going to love this recipe – make sure to come back soon! I have some brand-new desserts for you, plus a fantastic new side dish, and more! -Miriam