Grass Fed Beef in Pomegranate Sauce

Snow on the ground means time for delicious beef in pomegranate sauce.

Have I got a slow cooker recipe to soothe winter weary spirits. Why? The mesa is clouded in white this morning- again. We woke to a fresh dusting of snow. I'm posting on a laptop in bed, snug beneath a Pendleton blanket, hoping Steve lights a fire in the kiva soon.

Although consensus is that New Mexico is drop dead gorgeous in the snow, I am so not a winter person. By mid January I am bored with fussing with boots and itchy sweaters and jackets. The tedious layering. (I never choose the right winter coat, so I gave up- I haven't owned one in two years- and besides, who knew you needed a winter coat in New Mexico?)

And then there is the loopy ritual of locating gloves that migrate to the oddest hiding places- inside boots or under folded pillow cases. If it isn't obvious to you, Perceptive Reader, I am more than ready for spring. Until she arrives, I remain a big fan of winter comfort food.

Last night I tossed together an intuitive combination of pomegranate juice and balsamic vinegar sweetened with pure maple syrup. Odd, you think? Just taste this.

And by the way, my recipe is featured in the fab new cookbook:  Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.

Slow Cooker Grass Fed Beef in Pomegranate Sauce Recipe

You can slow cook this in a slow cooker like we did or slow simmer it, covered, on the stove top. It's an easy sauce- no fuss. And huge on flavor. Big, bold lip-smacking flavor. I could regale you with factoids about how good pomegranate juice is for you- with all those nifty antioxidants and all- but you know what? It's just tastes so crazy good. Try it.


1 1/2 to 2 pounds grass fed beef or buffalo roast or steak, fat trimmed
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-oz can Muir Glen fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon


I slow-cooked my recipe in a slow cooker because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.

Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your slow cooker situated and turned on to High.

Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.

Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.

Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.

Stir a little bit to co-mingle ingredients.

Cover and let the magic happen- about 4 to 5 hours.

Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.

We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.

Serves 4.

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Michelle Dawn said...

Looks delicious! If only I could convince my vegetarian husband... I don't eat much meat these days, but this is on my list.

Cindy said...

This is creative and fantastic! I'll be sure to try it, thanks!

I hate cold weather too :)

Naomi Devlin said...

Sounds delicious! Have you tried pomegranate molasses too? It's tart and dark with a real fragrant hit of pomegranate top note. mmmm mm.

I'm so glad to hear you are up and about at last and leaning on that wonderful man of yours for support.

Would you fancy contributing something to my fledgeling blog event? The theme is tea-time treats, so anything you nibble between lunch and supper is just great.

I'd love to get some contributions from folks who really know their flours and you sure are one of them.

Blessings x x x

Crockpot Lady said...

Karina, this sounds amazing. I'm going to attempt it in the crockpot. I'll let you know if it comes out.

Anke said...

I absolutely agree with you, pomegranate juice works beautifully in savory dishes. I'll try this with tofu :-)

Kalyn said...

It does sound wonderful. I'm not sure I've even tasted pomegranate juice, but I bet I like it!

~M said...

Hi Karina!

This looks like a great combination of many of my favorite ingredients! I plan on cooking it soon with boneless skinless chicken thighs.

I have 2 questions:
- I don't have a French herb mix; are there any specific herbs I ought to include
- Do you have any recommendations of vegetables I could add to make this more of a one-dish meal? I plan on serving with mashed sweet potatoes.

Your crockpot recipes are wonderful; I appreciate the good work.

Slacker Mom (aka Mrs. GF) said...

Awesome combination! Very cool.

I haven't had red meat in two weeks. I am doing alright with it. I am not quitting, just cutting way back and balancing myself for moderation.

This makes me hungry for the good stuff.


Glutenfree2 said...

This sounds sooo wonderful Karina,

It will be perfect in this bone chilling weather. Can I ask you where you purchase your organic beef from?

Our sources are pretty limited around here, I think that I will check out Whole Foods tomorrow and see if they carry organic beef.

Thanks for another mouth-watering recipe.

Snuggle up!

Anonymous said...

I'd like to try this recipe! It's interesting that you can cook a NY Strip that long. Do you think a chuck roast or other "pot roast" type meat would work? I'll be simmering on the stove, does it simmer the same amount of time as the crockpot cooks? Thanks so much, we've enjoyed many delicious recipes from your site! Julie

Karina said...

Hi Michelle Dawn! It is worth it- make it for yourself and you'll have ready-made lunches. For two days, at least. ;)

Hey Cindy! Thanks. I had a bottle of pomegranate juice in the fridge and thought, Hmmmm...

Naomi- No! Sounds fabulous- I will look for it. I'll check into your event; hope readers will, too.

Steph- It came out great in a Crock Pot- slow simmering = tender meat. Very tasty.

Hello Anke! I think this sauce would be delicious with grilled tofu.

Hola Kalyn! Thanks- it's kind of like unsweetened cranberry juice. It makes you pucker. ;)

Dear ~M, This could definitely work as a one-pot dish. You might want to increase the liquid once you add more vegetables to the mix- judge for yourself, but I'd start with 50% more liquid ingredients added to the liquid.

And- I think green beans would be fabulous. Killer, actually. Add them raw, trimmed. Cook everything till tender.

Hi SM, This is special, I think. Very romantic, for a comfort food. ;)


Karina said...

GF2- Sorry I missed your question- I apologize. We find it at Whole Foods- but they don't always carry it- it comes and goes.

Good luck! :)


Angie said...

This looks so yummy.
I love your new look, Karina! I'm glad to read that you're feeling better. Thank you for being here and enjoying cooking! You make it look like so much fun - even to me. :-) Take care!

Karina said...

Thanks, Angie! You're very sweet. :)


Karina said...

Sorry, Michelle! I missed your first question about the herbs (I'm fighting a cold today so I am a little thick-headed ;)...

You can use parsley, thyme, rosemary, marjoram, winter savory. Start with a good pinch of several herbs- I usually add a spoonful of mixed herbs.

Truth be told I don't measure. I pour them into my palm and say, That looks about right. ;)


Karina said...

Hi Julie! We like to use less fatty cuts of meat and cook them till they are fork tender. Use chuck or pot roast, absolutely- it would be delicious.

It will take a lot less time on the stove; Crock Pots cook on very low heat. I suggest you compare the size of the meat to other meat dishes you've cooked on the stove and adjust accordingly. I'm guessing an hour, covered? Use a meat thermometer to be sure.

You could do it as a pot roast in the oven, too. Follow your usual instructions for a roast with sauce.



KE said...

I happened across this entry as I was thinking about what to make for dinner, and I tried it. I used very thin-cut lean beef and it pulled apart, so I threw in some corn starch and made a good beef stew to put over roast potatoes. It was a little watery, but perfect for cold Ohio weather. Thanks!!!

Lis Garrett said...

This looks absolutely heavenly!

PS - I'm ready for spring, too. My garden is looking rather forlorn at the moment.

Gluti Girl said...

That sounds super good. I love using my crock pot in the winter. I am so over winter too. It's been way to close to zero here and I've had enough! I told my husband the other day I wasn't going to leave the house until March! He just laughed at me!

Karina said...

Hi AE- You can also use sweet rice flour to thicken sauce (I like it better than cornstarch).

Thanks, Lis! Poor garden. Let's hope we get an early spring. :)

Oh I'm so with you, GlutiGirl- Not going till March. Ha! ;)


Glutenfree2 said...


We made this recipe for supper this evening and used organic beef chuck steak and it was soooo delicious!

We made it on top of the stove in a dutch oven, simmered for about 1 1/2 hours and served over smashed Yukon Golds. You were right, Heaven! The left over sauce is in the freezer, too good to waste for sure.

Thank you for this marvelous and easy recipe.


P.S. I left out the raisins or my husband would have never touched it, he doesn't believe that raisins are food. I happen to love them. Oh well, was great w/out.

~M said...

Hi Karina,

I made this recipe, using 2 lbs organic boneless skinless chicken thighs, 3-4 handfuls of trimmed green beans and double the liquid ingredients and diced tomatoes. It is a definite keeper! I am such a fan of the sweet-tart combo of the pomegranate and balsamic that I slurped up (read: no spoon) the liquid! :P Heheh! I am really excited for the leftovers. I cooked everything but the green beans for ~4 hours in the crockpot on high, and only added the green beans for ~1 hour, leaving them tender but firm (I despise mushy). I also learned that fresh (and probably frozen) rosemary does good things to crockpot dishes since it stays aromatic longer than most dried herbs.

Oh, and I made your quinoa breakfast cake into muffins for the 6th or so time; those are my favorite muffins and are a wonderful treat during marathon study sessions!

I hate winter too, but it definitely helps to have yummy, warm smells heating up your home!

Take care!

elizabeyta said...


I made this for family on Saturday night. Everyone loved it! It is a definite remake.


Karina said...

Julie, ~M and Elizabeyta-

Fantastic! I'm glad you three tried the recipe--- and stopped by to tell me.




Sea said...

Dear Karina,
I made what i THINK is a Karina friendly recipe at the Book of Yum: egg-free, dairy-free, soy-free buckwheat crepes and just wanted to let you know!

Oh yes, and the sauce for this recipe sounds lovely. Hope everything is going well! :)


Lea said...

This looks and sounds wonderful. I have never made anything with Pomegranate before. I think I will try this this weekend. I have a new crockpot that needs to be used and this would be perfect. I can't wait to try it.


Sheltie Girl said...

Karina - This sounds simply lovely. I love pomegranates and maple syrup. I even have a jar of pomegranate molasses that might work with this as well. I'll have to give this a try. Thanks for sharing!

Sheltie Girl @ Gluten A Go Go

Karina said...

Heya Sea- Your buckwheat crepes look delicious. I love buckwheat. :)

Hi Lea! This is the perfect recipe to break in a new Crock Pot. Mazel!

Thanks, Sheltie Girl! :)


Crockpot Lady said...

Karina, this was a hit for all four generations that gobbled it up.
Thank you! I posted my results here; what a wonderful dish.


Karina said...

Heya Steph!

Yay. Glad you liked the beef in pomegranate sauce! Thanks for the shout-out on this recipe- it's a favorite here. If you can do chicken, I bet it would amazing with chicken, too!

Love all your Crock Pots in your header. ;)


Jeanne said...

Delicious! I paired it w/the string bean recipe you have w/pom juice and you had a link for Mashed Cauliflower with Cheese and Dill (from another site).

I have to stay away from potatoes so I went w/the mash.

I have a few more of your recipes lined up for the week!


Karina said...

Jeanne- Thanks so much- your pairing sounds absolutely delicious- and it's made me hungry!



Beck said...

I have tried several of your recipes and they have all been wonderful!!! This one by far is our favorite...for now :o)
Thanks for your daughter has several allergies and you have helped me make dinners we all can enjoy.

~M said...

I just wanted to stop by and let you know that I will be making this - in pot roast form - for rosh hashana dinner - my mom is hosting my husband's family. I know that this will impress - or at least keep my husband and me happy! I think I'm making your apple cake (the almond meal one) too! Shana tova!

LoralieS said...

Served up this wonderful and easy dish at a dinner party last weekend and everyone had a second helping. Thank you for making gluten-free so delicious!

~M said...

My whole family loves this recipe - a 3.3 lb chuck roast was devoured in one meal. Even my mother, who doesn't usually care for any meat that is not rare (or truly raw) had thirds! By the way, I did not sear/brown the meat - just salted with coarse celtic sea salt and freshly ground pepper and threw it in the crockpot! Thanks! Next time I have to make a bigger roast; my husband was sad that there were no leftovers!

Trisa said...

I just did this tonight, and it was amazing. I added whole potatoes at the begining and than some bacon crumbles and carrots during the last hour. Nomnoms.

Josee. said...

This looks delicious!!

Do you think I could use cubed beef instead of a roast?

Karina Allrich said...

Yay- so glad more folks have found this recipe. Thanks for stopping back to let me know. xox

Josee, I don't see why not. It will cook faster. If you want more of a stew, you may want to add a little more broth.


Shuku said...

Karina, just to let you know that this recipe is WONDERFUL. I tried it tonight with rump roast and cranberry-apple juice - couldn't find pomegranate - and I used a handful of brown rice to thicken it. It came out SO aromatic and delicious!

JAD323 said...

I made this for a special New Years Eve dinner and used stew meat. After I took out the meat I poured the stock into a food processor and added xanthum gum to make a gravy. Delicious, thanks for the great recipe!

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