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Preheat the oven to 400°F (200°C)
Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes
Pour in the pomegranate juice or red wine. Deglaze the pot by scraping the bits off of the bottom
Mix the cornstarch into the soy sauce in a small container until it's smooth. Stir in the soy sauce mixture, bouillon, water, Worcestershire, salt, pepper, and oregano
Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes
Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes
Give it a stir halfway through and add a bit more water if it looks like it's drying out
The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy