Ingredients (10 servings):
2.5 kg shoulder roast, low fat.
3 medium-sized onions
4 tablespoons olive oil
8 garlic cloves
2 leek stalks
4 carrots
Celery root
A cup of freshly squeezed pomegranate juice, not concentrate
A cup of pomegranate seeds
1/2 liter of water
3 bay leaves
A teaspoon of thyme leaves - preferably fresh
salt
pepper
How to prepare:
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1. Heat the olive oil and brown the shoulder roast on one side, turn and brown the other side as well.
2. Chop the onion, leek, garlic, celery and carrots.
3. When the meat is slightly browned, remove it and set aside.
4. Put the onion and leek in the pot and sauté, stirring, until translucent.
5. Add the garlic, carrots and celery and continue frying until the onion turns golden.
6. Add the bay leaf and thyme and continue frying - stirring for about 3 more minutes.
7. Add the cup of pomegranate juice and 1/2 liter of water and bring to a boil.
8. Return the roast to the pot, add salt and pepper and bring to a boil again.
9. Reduce the heat and cook the roast on high heat for 3-4 hours.
10. After the roast is ready and has cooled slightly, you can sprinkle the pomegranate seeds on top.
