At some point, someone decided that busy moms (and dads) had to settle for ultra-processed ingredients or boring weeknight meals. But that’s just not true! With a little planning, you can create stunning, gourmet family meals that are as easy as they are impressive. Take this Slow-Cooked Pomegranate Glazed Pot Roast—cooked effortlessly in a slow cooker, it’s a weeknight pot roast recipe that makes comfort food feel fancy without any fuss. Honestly, the mashed potatoes take longer than this easy crockpot pot roast!

Here’s What You Need

• For the Pot Roast
  • Beef roast (chuck roast, ribeye, or sirloin)
  • Salt and pepper
  • Olive oil (for searing)
• For the Pomegranate Sauce
  • Garlic, minced
  • Chili peppers, finely chopped (adjust to taste)
  • Fresh rosemary, chopped
  • Fresh thyme leaves
  • Pomegranate juice
  • Honey
  • Soy sauce (or coconut aminos for a low-sodium version)
  • Beef broth
• Garnishments
  • Pomegranate seeds

Make It A Weeknight Meal

1. Sear the Roast: Start by seasoning your beef roast generously with salt and pepper. In a heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. When the pan is hot, add the seasoned roast, searing all sides undisturbed for about 4-5 minutes to create a delicious crust that will deepen the flavors. This step is essential for a truly savory pomegranate pot roast.

Pro tip: Make the pomegranate sauce in the same pan to incorporate all those rich, browned bits left from searing.

2. Make the Pomegranate Sauce: Either the night before or in the morning (use the same pan you seared the roast in for lots of extra flavor), prepare the pomegranate sauce. In a skillet, heat a bit of olive oil over medium heat. Add minced garlic and finely chopped chili peppers, sautéing for about 1-2 minutes until fragrant. Stir in the chopped fresh rosemary and thyme, letting them cook for another minute to release their flavors. Then, add pomegranate juice, honey, soy sauce, and beef broth. Bring the mixture to a simmer, allowing it to cook for 5-10 minutes. This helps meld the flavors together. Once ready, set it aside to cool, then refrigerate if you made it the night before. This simple sauce melds the flavors together into a stunning glaze for the roast.

3. Cook in the Crockpot: Place the seared roast in the crockpot, pour the savory pomegranate sauce over the top, and cover. Set the crockpot to low and let it slow cook for 8-9 hours. By dinnertime, you’ll have tender, juicy pot roast with a deeply flavorful sauce. It’s a mouthwatering slow-cooked comfort food that will have everyone asking for seconds.

4. Reduce the sauce: After transferring the pot roast to a serving platter, pour the broth from the crockpot into a saucepan. Simmer for 10-15 minutes to reduce and thicken it, or use a quick cornstarch slurry if you prefer a thicker gravy.

How to Plate Pomegranate Glazed Pot Roast

Spoon a bit of sauce onto each plate. Add a scoop of creamy mashed potatoes with a little well in the center to hold the sliced pot roast. Top with a drizzle of sauce and fresh pomegranate seeds.

Mix these ingredients in a bowl, and right before serving, sprinkle it over the roast. The parsley and mint pair so well with pomegranate, giving it a fresh finish! Alternatively, you could add some chopped green onions or scallions for a subtle onion flavor and pop of green.

Frequently Asked Questions

And there you have it—an easy weeknight meal that feels like a fancy dinner. With a few simple steps, this pomegranate-glazed pot roast is as easy as it is satisfying. Happy cooking!

Slow-Cooked Pomegranate Glazed Pot Roast

Try this Slow-Cooked Pomegranate Glazed Pot Roast—cooked effortlessly in a slow cooker, it’s a recipe that makes comfort food feel fancy.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 1 day d 4 hours hrs

Course Main Course

Cuisine American

Servings 8 servings

Calories

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 4-5 lb beef roast (chuck roast, ribeye, or sirloin)
• Salt and pepper: to taste
• 2 tablespoon extra-virgin olive oil
• 4 cloves of minced garlic
• 2 finely chopped chili peppers
• 2 tablespoon fresh chopped rosemary
• 2 tablespoon fresh thyme leaves
• 1 cup pomegranate juice
• 2 tablespoon honey
• 2 tablespoon soy sauce
• 1 cup beef broth

Instructions

 

• Season the roast generously with salt and pepper on all sides.
• In a large skillet, heat 2 tablespoon extra-virgin olive oil over medium-high heat. Sear a 4-5 lb beef roast for 3-4 minutes on each side until it’s beautifully browned. Remove from skillet.
• In the same skillet, add 4 cloves of minced garlic, 2 finely chopped chili peppers, 2 tablespoon fresh chopped rosemary, and 2 tablespoon fresh thyme leaves. Sauté for 1-2 minutes until fragrant. Stir in 1 cup pomegranate juice, 2 tablespoon honey, 2 tablespoon soy sauce, and 1 cup beef broth, scraping up any browned bits from the skillet. Bring to a quick simmer, then remove from heat.
• Place the seared roast in your crockpot. Pour the pomegranate sauce over the roast.
• Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the roast is fork-tender.
• Once the roast is done, carefully remove it from the crockpot and let it rest for a few minutes.
• Transfer the sauce from the crockpot to a saucepan. Bring the sauce to a gentle boil over medium-high heat, then reduce to a simmer. Let it simmer for 10-15 minutes until it thickens to your desired consistency, stirring occasionally.
• Spoon some of the sauce onto the plate to create a base. Add a scoop of mashed potatoes if desired, creating a spot in the center for the roast. Slice the roast, then serve it over the bed of creamy mashed potatoes. Garnish with pomegranate seeds. Serve with additional pomegranate sauce on the side.

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