The flavors of fall always inspire me. Roasted root vegetables, soups and stews, and slow-cooked roasts are highlights, meant to warm you up on a cold day. Pomegranates are coming into season now, so I decided to make a beef roast with the juice—for a bit of sweetness—and balanced it out with some heat from the habanero pepper. (I get the juice with no added sugar.) Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead.
I used my Dutch oven, but I’m sure you could make it in the slow cooker…I just haven’t tested it yet! Be sure to use a cut of beef roast with enough fat so it turns out tender and not dry. If you’re ever interested in checking out the grass-fed beef from 5280 Meat in Colorado, my readers get 10% off any order with the code SEPaleo.
- Preheat the oven to 325F (163C). Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
- Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
- Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
- Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It’s great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you’re on Whole30 I would avoid the reduction because of sugar content.