2.5 lb. boneless beef chuck roast 1 T. evoo 1.5 cups chopped yellow onions 1/4 cup tomato paste 6 large garlic cloves, minced 2.5 cups pomegranate juice 1 cup reduced sodium beef broth 6 sprigs fresh thyme 3 sprigs fresh rosemary 3 bay leaves 1 lb. carrots, peeled and cut into 1.5 inch pieces 2 medium Fuyu persimmons, cut into wedges 1/4 cup honey 1 t. lemon juice 1/4 cu pomegranate seeds

1. Preheat oven to 350. Sprinkle meat with 1 tsp. salt and 1/2 tsp. black pepper. Heat oil in 6 qt. dutch oven over medium high. Add meat and cook on all sides until browned, 4 minutes per side. Transfer to a plate. 2. Reduce heat to medium. Add onions to pot. Season with 1/4 tsp. salt and pepper. Cook 4 mns until tender. Push onions to side and add tomato paste. Cook and stir 2 minutes. Add garlic, cook and stir 1 minute. 3. Add 1 cup pomegrante juice and beef broth, stirring to combine. Tie rosemary and thyme together with cotton kitchen string, add to pot with bay leaves. Bring to boil. Return meat to pot. Add carrots. 4. Transfer to oven. Cook, covered, 1.5 hours. Add persimmons. Cook, covered, 30 minutes more or until beef is very tender. Remove from oven. Discard bay leaves and herb stems. Let stand 15 minutes. 5. Meanwhile, for pomegranat syrup, in a medium saucepan combine remaining 1.5 cups pomegranate juice, honey, and lemon juice. Bring to boil over medium, stirring to dissolve honey. Reduce heat. Simmer uncovered 30 minutes or until reduced to 1/2 cup. Let cool. Syrup will thicken as it cools. 6. To serve, drizzle meat with pomegranate syrup. Top with pomegranate seeds and if desired, additional thyme and rosemary.