Tangy and savory style seasoning makes for perfect shredded meat for anything from tamales to enchiladas!

Source: Jennifer Moore

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Name: Pomegranate Pot/Chuck Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 3-4 pound Pot or Chuck Roast; Kosher Salt; Ground black pepper; 4 tablespoons Vegetable oil divided; 1 cup White Onion finely chopped; 4-6 cloves Garlic minced; 2 cups pomegranate juice; 1-1/2 cups Dry red wine; 1 teaspoon Dried rosemary crushed; 2 teaspoons Epazote*; 2 teaspoons Mexican Oregano slightly crushed; 2 teaspoons Ground cumin

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INGREDIENTS

3-4 pound Pot or Chuck Roast
Kosher Salt
Ground black pepper
4 tablespoons Vegetable oil ; divided
1 cup White Onion ; finely chopped
4-6 cloves Garlic ; minced
2 cups pomegranate juice
1-1/2 cups Dry red wine
1 teaspoon Dried rosemary ; crushed
2 teaspoons Epazote*
2 teaspoons Mexican Oregano ; slightly crushed
2 teaspoons Ground cumin

Servings

INSTRUCTIONS

Prepare the roast by drying, trimming off excess fat, cutting into large cubes (chucks); then salt and pepper generously.

Heat 3 tablespoons of the oil in heavy dutch oven or instant pot. Brown all sides of each meat chuck. Only brown 3 to four pieces of meat at a time in order to sear the meat not steam it. Set the browned pieces aside until the entire roast has been browned.

Before adding the meat back into the pot, add final tablespoon of oil and let heat up. Add in the onions, stirring occasionally, until soft - 3- 4 minutes. Add in the garlic - cook for 1 minute - don't let the garlic burn.

Pour in the pomegranate juice and wine. Scrape up bottom of the pan to loosen meat bits. Return meat to the pot. Add in the rest of the spices. Slow cook until the meat shreds easily. About 2 hours (less if using an instant pot).

When finished, remove meat from pot - saving the cooking liquid - and let sit until cool enough to shred.

*Epazote is an herb mix used in many Mexican dishes. It can be ordered on line or bought in a Mexican Grocery Store.

NOTE: Any left over meat may be stored in a ziplock bag - add in enough of the cooking liquid to just cover the meat. It will help in re-heat without drying out.

Also - if using for tamales - the cooking liquid may be used to mix the masa.

Any left over cooking liquid can be frozen and added to the next pot/chuck roast.

NOTES

Meat browns best if dried before searing. A long slow roasting makes this fall apart tender.

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Pomegranate Pot/Chuck Roast

3-4 pound Pot or Chuck Roast
 Kosher Salt
 Ground black pepper
4 tablespoons Vegetable oil divided
1 cup White Onion finely chopped
4-6 cloves Garlic minced
2 cups pomegranate juice
1-1/2 cups Dry red wine
1 teaspoon Dried rosemary crushed
2 teaspoons Epazote*
2 teaspoons Mexican Oregano slightly crushed
2 teaspoons Ground cumin

Prepare the roast by drying, trimming off excess fat,  cutting into large cubes (chucks); then salt and pepper generously.

Heat 3 tablespoons of the oil in heavy dutch oven or instant pot.  Brown all sides of each meat chuck.  Only brown 3 to four pieces of meat at a time in order to sear the meat not steam it.  Set the browned pieces aside until the entire roast has been browned.

Before adding the meat back into the pot, add final tablespoon of oil and let heat up.  Add in the onions, stirring occasionally, until soft - 3- 4 minutes.  Add in the garlic - cook for 1 minute - don't let the garlic burn.

Pour in the pomegranate juice and wine.  Scrape up bottom of the pan to loosen meat bits.  Return meat to the pot.  Add in the rest of the spices.  Slow cook until the meat shreds easily.  About 2 hours (less if using an instant pot).

When finished, remove meat from pot - saving the cooking liquid - and let sit until cool enough to shred.

*Epazote is an herb mix used in many Mexican dishes.  It can be ordered on line or bought in a Mexican Grocery Store.

NOTE:  Any left over meat may be stored in a ziplock bag - add in enough of the cooking liquid to just cover the meat.  It will help in re-heat without drying out.

Also - if using for tamales - the cooking liquid may be used to mix the masa.

Any left over cooking liquid can be frozen and added to the next pot/chuck roast.

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 12 Servings

Calories: 60
Calories from Fat: 33 (55%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 17.5mg		1 %
Potassium 118.5mg		3 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 60

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