Pomegranate Glazed Roast

This roast embraces Rosh Hashanah with a delectable pomegranate infusion. Offering a beautiful balance of sweet and savoury, it’s a delicious reveal centrepiece that will enhance your yomtov table

2.5 lbs. Delmonico or chuck roast

2 tablespoons olive oil

2 medium onions

4 oz. white mushrooms

½ cup pomegranate molasses.

34 oz. beef broth

1. Heat oven to 325°F.

2. Heat a Dutch oven to medium-high heat and add the olive oil, onions, and mushrooms.

3. Sauté until soft and translucent.

4. Deglaze by adding the beef broth and pomegranate molasses.

5. Add the roast to the pan. Cover and transfer to the oven.

6. Cook for 2 hours.

7. When serving, garnish with fresh pomegranate arils.

photo by Sruly Fryde

Featured in Whisk by Ami Magazine