My Take on this Popular Comfort Food Recipe

This is my take on a good old fashioned Yankee Pot Roast, perfect for Sunday dinner with company or just your family with enough leftovers for the week. In preparing clean recipes we find that simple substitutions or additions can make a traditional recipe a little healthier. This recipe is a huge hit in my home and I hope you enjoy it too :) 

Pomegranate Pot Roast

4 lb beef roast (bottom round, chuck, or brisket)

2 garlic cloves sliced into at least four thin pieces each

2 tbsp olive oil

2 cups onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 cup turnips, diced

2 cups beef stock

2 cups 100% pomegranate juice

1 bay leaf

1 tsp thyme (fresh or dried)

8 small red potatoes (scrubbed but leave skin on)

First: Preheat oven to 325 degrees F

Second: with a sharp knife make small incisions on all sides of your roast (as many incisions as you have garlic slices). Place one garlic slice into each incision.

Third: Heat olive oil on stove top on medium high heat in flameproof Dutch oven or casserole (if it has a cover), brown roast on all sides and remove to a platter temporarily.

Forth: add carrots, celery, and onion to Dutch oven. Cook over low heat until softening begins and onion begins to brown. (about 10 minutes, stirring frequently). Add turnips, beef stock, pomegranate juice, bay leaf and thyme. Gently stir to combine. Place the roast back in the Dutch oven with vegetables, cover, and place in pre-heated oven. Slow cook for at least two hours.

Fifth: Add potatoes to the Dutch oven, covering them with the broth and other vegetables. Cook until tender, about 50 minutes.

Six:  remove meat from Dutch oven, slice and serve. Vegetables should all be served in separate bowl (discard the bay leaf).

*** Use the remaining juices from the Dutch oven as gravy if you like. Simply skim off the fat and bring juices to a boil. If you prefer thick gravy, add potato starch a teaspoon at a time until the desired thickness is achieved.