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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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2. Prepare fresh pomegranate juice.*
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3. Whisk together juice, wine, chives, rosemary, mustard and Worcestershire sauce; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed).
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4. Place roast in a large self-sealing bag or a nonmetal dish; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.
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5. Preheat oven to 350F.
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6. Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan.
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7. Sprinkle meat with salt and pepper.
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8. Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over-browning.
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9. Roast for 45 minutes-1 1/4 hours more,** until meat is very pale pink and meat thermometer reads 155-160F.
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10. Transfer meat and potatoes to a warm platter; cover and let stand while preparing sauce.
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11. In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute.
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12. Stir in reserved arils and parsley. Season to taste with salt and pepper.
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13. Remove strings from meat; slice thinly. Pass sauce with meat.
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*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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**Note: The length of roasting time will depend on how your butcher rolls and ties the roast, so check the roast 45 minutes after covering the meat.
