Preheat the oven to 300F. Pat the roast dry; season generously on all sides with salt and pepper. Heat the olive oil in a Dutch oven and sear the roast on all sides until deeply browned. Remove from the pot and set aside.

Over medium heat, add more oil if needed and saute the cippolini onions and garlic in the pot, scraping any browned bits, until browned and caramelized in spots. Return the roast to the pot and deglaze with the stock.

Add the rosemary and pomegranate molasses to the pot and stir to combine. Season with more salt as needed. Bring the mixture to a boil, cover the pot and bake for 2 hours. Remove from the oven, flip the roast, cover and bake for an additional hour. Remove from the oven.

Let the roast cool. Carefully remove from the liquid and slice, transferring to a platter. Strain the liquid into a medium sized saucepan, reserving any cipollini onions and setting them aside.

Place the saucepan over a medium-high heat, letting the liquid come to a boil. Let boil, stirring occasionally, until partially reduced and thickened, around 15 minutes. Pour the hot gravy over the sliced roast and garnish with the reserved cipollini onions. Sprinkle with fresh pomegranate arils before serving.