Beef Shoulder Roast With Pomegranate and Wine Reductionfrom Naomi Nachman

By Carynz

Ingredients

• 5 lb shoulder roast
• 1 large onion,sliced
• 2 Tbs dijon mustard
• 1 Tbs olive oil
• 1 tsp kosher salt
• crushed black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 6 cloves garlic,crushed
• 1/2 cup red wine
• 1/2 cup pomegranate juice
• 1 cup ketchup
• Pomegranate seeds for garnish

Preparation

Step 1

Place onions on bottom of a roasting pan.
in a small bowl,mix mustard,garlic,oil and spices to form a paste.
Rub the paste all over the meat.If you have the time.let the coated meat stand at room temp for 2 hrs to absorb the flavors.
Mix wine,pomegranate juice and ketchup and pour over the meat just before it goes into the oven.
Set the oven temp to 375 for 45 to brown the meat and lower temp to 350. Let the roast cook until the probe hits and internal temp of 130 degrees.
When cooled,slice thinly. Pour sauce into a gravy boat or pour directly over roast. Garnish with pom seeds.