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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!
2 large onions, sliced
6 cloves garlic, sliced
2 teaspoons olive oil
4-pound French roast
salt, as needed
black pepper, as needed
6 ounces tomato paste
1 cup red wine, such as Alfasi Cabernet Sauvignon
3/4 cup honey
1 cup beef broth
1/4 cup Haddar Teriyaki Sauce
5 sprigs thyme
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.
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Made this with a #5 in Israel and it came out delicious! Perfect R”H roast.
Can I use a pickled roast for this recipe? What would you suggest I change?
I used this with a piece of #4 meat and it was absolutely delicious and tender! Definitely a keeper.