Pomegranate Chuck Roast with Cipollini Onions — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 3-4 lb. chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 large cipollini onions, peeled
- 10 cloves garlic, peeled and thinly sliced
- 3 sprigs fresh rosemary
- 1 ¼ cups beef stock
- ½ cup pomegranate molasses
- Fresh pomegranate seeds, for serving
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