One of the reasons I love beef is that its earthy taste can stand up to loud, bold flavors. Braising a pot roast with sweet-tart pomegranate juice and an exotic spice blend for hours will make your kitchen—and entire house—smell like a Moroccan spice market.
Prep time 20 minutes
Serves 8
2- to 3-pound (900 g to 1.4 kg) beef roast
1 tablespoon (18 g) sea salt
1 teaspoon black pepper
3 tablespoons (90 g) tomato paste
2 cloves garlic, minced
2 teaspoons ground coriander
1/2 teaspoon fresh or dried orange zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup (235 ml) unsweetened pomegranate juice
1/4 cup (60 ml) red wine vinegar
1/2 of a large red onion, thinly sliced
Arils from 1 small pomegranate (about 1 cup, or 174 g)
Cauliflower Rice or mashed potatoes, for serving
1 Place the beef roast on a large plate. Rub the salt and pepper all over the roast.
2 Combine the tomato paste, garlic, coriander, orange zest, pepper flakes, cinnamon, cloves, and allspice in a small bowl. Mix thoroughly to form a paste and rub the paste all over the roast.
3 Place the roast in a 4-quart (3.8 liter) slow cooker. Pour the pomegranate juice and vinegar into the cooker and place the onions on top of the roast.
4 Cover and cook on low for 7 to 8 hours until the roast is tender and pulls apart easily.
5 Transfer the roast to a large plate and shred. Return the shredded meat to the slow cooker. Stir in the pomegranate arils. Cover and keep warm until ready to serve.
6 Serve with Cauliflower Rice or mashed potatoes.
