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Manhattan Strip Roast
Caraluzzi's Recipes

Manhattan Strip Roast with Pomegranate Wine Sauce

3.50 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour
Pre-cook Resting Time 30 minutes
Servings 5


  • 3.5 lb Beef Manhattan Strip Loin Roast
  • 2 Sprigs Fresh Rosemary
  • 1 Shallot finely chopped
  • 8 Tbsp Fresh Pomegranate Seeds about ½ a pomegranate
  • 1 ½ cups Pinot Noir or Merlot Wine
  • ¾ cup Fresh Pomegranate Juice
  • 2 Tbsp Butter
  • 3 Tbsp Honey
  • Fresh ground Sea Salt and Pepper


(note the sauce takes as long as the roast to cook)

    Beef (make sure to leave roast out to get to room temperature about 30-40 min ahead)

    • Preheat oven to 450 degrees F.
    • Pat dry the roast and cover with a generous portion of salt & pepper and fresh rosemary in a roasting pan.
    • Put in oven on center rack and roast for 20 mins.
    • Then turn down temp to 325 degrees F and roast for approximately another 30 mins.
    • Check temp of roast and for rare and pull at 125 degrees and for medium 130-135 degrees. Note the roast will raise another 5-10 degrees upon resting.
    • Pull roast, cover with foil for 10 minutes before carving.


    • In medium sauce pan over medium high heat, melt the butter.
    • Add the shallots and sauté for about 4-5 minutes.
    • Add wine, pomegranate juice & honey and continue to reduce for another 30 mins.
    • Add pomegranate seeds and continue for another 5-10 mins.


    Slice roast into ½” medallions and drizzle with sauce.
    Serve with mashed potatoes or couscous and asparagus or green beans.
    Sauce is perfect for any meat and also great on fresh cut strawberries or ice cream.
    Pairs well with most red wines.