Savory Pomegranate Roast
with Garlic & Cipollini Onions

Written by chanie on October 6th, 2014

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!

Other Roast Recipes:

tzimmes roast
Rosh Hashanah roast
beer braised brisket with onion gravy
crockpot pulled BBQ brisket

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18 Comments so far ↓

  1. Rochel says:

    Hi, can this be baked in a regular aluminum pan, or does it need to be in a pot?

  2. Barbara says:

    Hi, can I substitute the roast with a brisket?
    Thank you!

    • chanie says:

      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.

  3. Tamar says:

    Does this work well with brisket you think?

  4. Shira says:

    Can I make ahead and freeze?

  5. miriam says:

    If I don’t have pomegranate molasses what can I use as replacement ?

  6. Miriam says:

    Where in crown heights or Flatbush would they sell the pomegranete molasses

  7. Chana says:

    Hi! do you know If “pomegranate sauce” will work? Also, is there a substitute you can recommend for cipollini onions? Thanks!

  8. Chanie T says:

    Hi,
    Would you be able to advise on how long to cook this in a slow cooker?
    Thanks

    • chanie says:

      I would cook it on low for about 6 hours or till you stick a fork in it and it feels tender.

      • Chanie T says:

        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?

        • chanie says:

          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.

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