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.
Tips:
- 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
Can’t wait!
Can I do this with a #4 shoulder roast? I’m in Israel. Thx
looks good!
My onion trick is I sautee a huge amount of onions in my pareve pot, freeze in ice cube trays and small containers. When a recipe calls for sauteed onions just pop that amount out of the freezer!
For those of us that don’t use vinegar on Rosh Hashanah, what would recommend instead of the balsamic vinegar? I’d love to try it!
Can I make this in a crock pot or if not could you recommend something else?
It should work well in a crockpot!
Totally making this! I can smell it cooking already!
This was definitely one of the best roasts that I have ever made! Thanks for another winner! Gmar chasima tova!
This was a real hit!!! My picky daughter’s favorite dish this yom tov!! Thank you! By the way I used lemon juice instead of the vinegar as we don’t use vinegar on Rosh hashana. Thank you!
I saw all the rave reviews and I can’t wait to try this recipe for sukkos! I always sear my meats and they come out amazing. Can I offer another time saving tip? I sear the meat on the stove top already in the roasting pan and then I transfer the pan to the oven. One less pan to wash!
Im from Israel, can I do it with a meat part number 5? (I think it’s a part of the shoulder) I would like do make it for chag… Thanks!
I’m not familiar with Israeli cuts of meat – check with your butcher if it does well with low and slow cooking. If so, it should work.
most of us in israel buy meat frozen and not from a butcher. most cuts that anyone would buy are slow-cook cuts (the steak-type ones are much too expensive for any normal person to bother with). the variations are more how fatty/lean and how flavorful. #4 and #5 are shoulder roasts and can only be slow-cooked. they’re fairly lean and not as delicious as a fattier cut like #2 (chuck rib roast).
that being said, this recipe looks absolutely delicious in terms of flavor profile (meaning i’d use the ingredients but would never ever ever pre-saute or prep anything before sticking the whole thing in a pan in the oven).
Can I use a 2nd cut brisket ?
Yes
Made for the first days. Super yummy! ! Also good cold on a sandwich for lunch today. Thanks! !
So original and delicious!
Tasted amazing. A great Rosh Hashannah disf
You wrote at the bottom of the recipe that I can substitute red wine for the pomegranate juice. Would that be dry or sweet red wine?
Either would work! I would opt for sweet though.
would this work with a London broil shoulder kalichel roast??
Sure
Would this recipe work on the stove top, if I simmered on a low flame?
Sure! Just keep an eye out that it doesn’t burn.
How would i freeze it if I want to make in advance?
Wrap it well so it doesn’t get freezer burnt. Best to slice before freezing.
Would this work for bone less chicken? Dark and white?
You can use this for chicken but you’ll have to adjust the baking time.
How many cubes of frozen ginger?
can I use minute steaks or only roast?
minute steak will be fine, you will need to reduce the baking time for smaller pieces of meat.
I would like to make this in a crock pot and put up in the morning or night before. Has anyone tried this and can post the specifics i.e. how much cooking time, water, can I put everything into the crock pot at once. Thank you!
Hi, Can I sear the meat and then bake it later?
Yes