I’m not really one of those people that goes into the butcher knowing what type of roast I want to make for the holidays. I just look for what’s on sale, or which roast is going to give me the most bang for my buck and I take it home. Once you understand the basics to purchasing and preparing kosher meat, you don’t have to feel stuck on a certain cut and you can feel free to choose.
It was a few days before Rosh Hashanah when I unwrapped my square roast, wondering how I would prepare it. I had so many sweet side dishes that I wanted to go for something savory – but I also wanted to play on the Jewish New Year concept. I decided to work with pomegranate molasses – a tangy condiment that’s made by reducing pomegranate juice, and pair it with savory ingredients like garlic, onions and rosemary.
When you’re preparing a new recipe and testing it on a roast, it’s always a guessing game on just how tender it’s going to turn out. I usually like to use wine or tomatoes to help tenderize my meats, but I was shocked to see how soft and buttery this roast came out without it. It was so tender, you could eat it with a spoon! And the gravy – oh my! It was thick and delicious, with a hint of tang, filled with creamy pieces of garlic and cipollini onions that practically melted into the sauce. I’d definitely call this a winner, and that’s why I’m posting it! Chag Sameach!
Savory Pomegranate Roast with Garlic & Cipollini Onions
3-4 lb. Square Roast (a cut from the Chuck – you may substitute with French, Brick or Chuck Roast)
salt and pepper, to taste
2 tbsp olive oil
8 large cipollini onions, peeled (use more if they are small)
10 cloves of garlic, peeled
3 sprigs rosemary
1 1/4 cups beef or chicken stock
1/2 cup pomegranate molasses (I use Sadaf Pomegranate Concentrate)
Season the meat generously with salt and pepper. Heat the olive oil in a dutch oven or oven-safe pot and sear the roast on all sides. Remove from the pot. Add additional oil, if needed, and saute the cipollini onions, until browned and caramelized in spots. Return the roast to the pot and deglaze with stock. Add garlic, rosemary and pomegranate molasses and season with salt and pepper. Bring the mixture to a boil, cover the pot, and bake at 300 degrees for 2 hours. Turn the roast over and bake for an additional hour.
NOTE: You’ll have plenty of gravy, so feel free to serve this alongside mashed potatoes.
FREEZING: This roast freezes beautifully. To freeze, wait until the roast is completely cool and cut into slices. Double wrap the sliced roast in foil, label and freeze. Pour the gravy into a large container, label and freeze. The night before you’re ready to serve, place the roast and gravy in the refrigerator. Before serving, place the sliced roast in a pot or pan and pour gravy over it. Cook on the stovetop, or in the oven, until heated through.
Other Roast Recipes:
Rosh Hashanah roast
beer braised brisket with onion gravy
crockpot pulled BBQ brisket
34 thoughts on “Savory Pomegranate Roast
with Garlic & Cipollini Onions”
Hi, can this be baked in a regular aluminum pan, or does it need to be in a pot?
You can transfer it from the pot to a pan.
Hi, can I substitute the roast with a brisket?
I’m probably responding too late to this (sorry!) but I think a brisket could work. I would just check for tenderness by sticking a fork in it, and cooking longer, if needed.
Does this work well with brisket you think?
Hi Tamar, I think it would work with a brisket. I prefer second cut.
Can I make ahead and freeze?
Absolutely, it freezes really well! Freeze the roast sliced, separate from the sauce. Warm up in the sauce when you are ready to serve.
If I don’t have pomegranate molasses what can I use as replacement ?
There is no equal replacement for pomegranate molasses. But tamarind might work.
Where in crown heights or Flatbush would they sell the pomegranete molasses
The Marketplace usually has it. It’s made by Sadaf and it’s called Pomegranate Concentrate.
Hi! do you know If “pomegranate sauce” will work? Also, is there a substitute you can recommend for cipollini onions? Thanks!
If it’s thick and syrupy and tastes sweet and tangy, then yes, I think so! You can use frozen pearls onions for an easy replacement.
Would you be able to advise on how long to cook this in a slow cooker?
I would cook it on low for about 6 hours or till you stick a fork in it and it feels tender.
Ok thanks. It’s too late for me now because I already started cooking but do you cook meat with the net wrapper or do you take it off?
When meat is in a net, it’s usually because it’s more than one piece being held together into the shape of a roast, if you take off the net, the roast will fall apart into pieces. You can only remove it after cooking.
What would you make as sides to this dish?
I’m not sure if you have my cookbook but the parsnip puree or the lokshin and cabbage with apples and honey are both really good. Otherwise you can do some mashed potatoes or sweet potatoes with a side of green beans or asparagus.
I haven’t found the Sadaf pomegranate concentrate that you prefer. Would this work with any pomegranate molasses? It also seems to be called paste sometimes. Do you have another brand that you recommend?
I think the recipe would work with any type. I have only ever used Sadaf so I can’t recommend a different brand.
I purchased pomegranate molasses at Evergreen it’s referred to as pomegranate sauce
It’s an israeli brand called וילי פוד
I’m glad you could find it!
Will this recipe work with chicken?
It can probably be reworked to work with chicken, yes.
My roast wasn’t tender. Tough and chewy…should i cook it longer ?
Hi! What kind of roast did you use? And was it grassfed or regular?
hi sadaf makes a pomogranate concentrate as well as pomegranate molasses which is also called sour paste- which one do you use for this recipe? I bought the concentrate but it seems watery and not that thick
I use the Sadaf concentrate, just shake it up. I don’t find it to be watery, it should be the consistency of a syrup.
i am new to your post and would love to clarify something. On the Sadaf site their are 3 choices. They are the following –
Pomegranate Sour Paste
Can you tell me witch one it is?
I prefer the Pomegranate concentrate.
With all due respect, I’ve noticed that the recipes on your site (as excellent as they seem) fail to include the number servings, which is not only incredibly frustrating as a reader/cook, but such a major oversight. Can you please rectify this? Thank you.
It would be difficult to backtrack but I can definitely keep it in mind for future posts.