Pomegranate is my new favorite ingredient. I try to incorporate it into as many recipes as I can. This one is definitely one of my best experiments and it worked on the first try!
Pomegranate-Glazed French Roast
- Cooking and Prep: 5 h
- Serves: 6
Prepare the French Roast
Preheat the oven to 400 degrees Fahrenheit.
Place onions and garlic into a large baking dish. Season roast generously with salt and pepper and place into the baking dish. Drizzle with olive oil.
Roast, uncovered, until the meat is nicely browned, about 45 minutes to one hour.
Remove roast from the baking dish and add tomato paste. Add wine to deglaze and stir to combine. Return roast to the baking dish.
Add pomegranate juice, honey, broth, teriyaki sauce, and thyme. Cover and cook for another 40 minutes. Lower oven temperature to 275 degrees Fahrenheit, and continue to cook for another three to four hours.
Turn roast over, and cook for an additional hour.
To prepare ahead, place the sauce in an airtight container. Wrap the meat tightly and place in a separate container and freeze. Both components can be frozen for up to a few months. To rewarm, pour the defrosted sauce over the meat in a pan, cover tightly, and cook on 375 degrees Fahrenheit for about an hour.