Instructions

1. Place beef roast on a large plate and season generously with salt and pepper.
2. Add 1 tablespoon olive oil to large dutch oven and bring to medium high heat.
3. Place beef roast inside, searing all sides.
4. Remove beef roast from dutch oven and place on a clean plate, set aside.
5. Add remaining 2 tablespoons of olive oil to dutch oven, allowing it to coat the pan.
6. Add garlic and allow to cook for a moment or two until it becomes fragrant.
7. Then add onion and celery.
8. Allow celery and onion to cook down, approximately 2-3 minutes; sprinkle with a little salt and pepper.
9. Add tomato paste and stir to coat the ingredients.
10. In a medium bowl combine broth, pomegranate juice, balsamic, red wine vinegar and tapioca; whisk to combine.
11. Pour the beef broth mixture into the dutch oven, stirring to combine.
12. Return beef roast to dutch oven along with the bay leaves, garlic, thyme and beef soup bones.
13. Cover and allow to come to a boil and then reduce to a simmer.
14. Let simmer 4-6 hours, covered. In the alternative, you can also place in the oven at 325 for the same amount of time. Feel free to turn the roast a few times.
15. Add vegetables approximately 60-30 minutes before your roast is done, depending upon how soft you like them cooked.
16. Once your roast is done, remove the roast and vegetables and place on a platter. You can either serve the cooked down broth as an au jus or you can cover your roast with foil and allow the remaining broth to simmer for 10 minutes, allowing it to thicken and cook down more.