Pomegranate Habanero Beef

By sz8jm9

Whole30
Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead.

Ingredients

• 3 lb beef chuck roast or other cut that's not super lean
• 2 tsp fine sea salt
• 1 tbsp ghee
• 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
• 2 cups beef broth, reduced sodium if possible and read labels
• 2 cups pomegranate juice, make sure it's no sugar added
• Sea salt and black pepper, to taste

Preparation

Step 1

Crock Pot:
1) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.

2) Heat a pan over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.

3) Throw everything into the slow cooker for 5 to 7 hours on low. You may have to reduce the juices down in a small saucepan on the stove when the meat is full cooked so it's not too watery.

4) Shred with two forks. It's great served over roasted sweet potatoes.

Dutch Oven:
1) Preheat the oven to 325F.

2) Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.

3) Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.

4) Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.

5) Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes.