Dark and Stormy–Braised Pot Roast

By Jesse Szewczyk · bonappetit.com

4 hr 15 min6–8 servings

A braised chuck roast with ginger beer, dark rum, and warm spices, finished with carrots and potatoes.

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prepPreheat oven to 350°F / 175°C
1 4-lb boneless beef chuck roast	Season roast; brown in oil, 15–20 min				Return roast to pot; arrange carrots & potatoes around it; cover & braise 350°F / 175°C, 3–3½ hr	Uncover, turn roast over; roast 30–45 min until browned & sauce thickens	Skim fat; top with mint and/or cilantro; serve with lime wedges
2 Tbsp Diamond Crystal or 1 Tbsp plus ½ tsp Morton kosher salt, plus more
2 tsp freshly ground pepper, plus more
60 ml vegetable oil	Cook onions & celery until golden, 9–13 min	Add garlic & ginger, cook until fragrant, 2–3 min	Stir in flour, cook 2 min	Pour in rum, then broth, ginger beer, lime juice, Worcestershire & sugar; boil & reduce 15–20 min until thick
2 small onions, finely chopped
2 small celery stalks, finely chopped
10 garlic cloves, finely chopped
1 3" piece ginger, peeled, finely chopped
2 Tbsp all-purpose flour
160 ml dark rum (such as Goslings)
600 ml low-sodium beef broth
480 ml ginger beer
45 ml fresh lime juice
45 ml Worcestershire sauce
1 Tbsp light brown sugar
455 g carrots, peeled, cut into 1" pieces
455 g small yellow potatoes (15–20), scrubbed
Mint and/or cilantro leaves with tender stems and/or lime wedges (for serving; optional)

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