Main Dishesbonappetit4.5
Dark and Stormy–Braised Pot Roast
Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.
👥 6 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Sprinkle one 4-lb. boneless beef chuck roast all over with 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 2 tsp. freshly ground pepper. Heat ¼ cup vegetable oil in a large ovenproof Dutch oven or other heavy pot over medium-high. Cook roast, turning occasionally, until browned all over, 15–⏱️ 20 minutes. Transfer to a large plate.
4-lb. boneless beef chuck roast1. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more2 Tbsp. freshly ground pepper, plus more2 tsp
2
Reduce heat to medium and cook 2 small onions, finely chopped, and 2 small celery stalks, finely chopped, in same pot, stirring often and scraping up browned bits stuck to bottom, until golden brown and softened, 9–⏱️ 13 minutes. Add 10 garlic cloves, finely chopped, and one 3" piece ginger, peeled, finely chopped, and cook, stirring often, until fragrant, 2–⏱️ 3 minutes. Add 2 Tbsp. all-purpose flour and cook, stirring constantly, until combined, about ⏱️ 2 minutes. Gradually pour in ⅔ cup dark rum, stirring constantly to prevent clumping, then add 2½ cups low-sodium beef broth, 2 cups ginger beer, 3 Tbsp. fresh lime juice, 3 Tbsp. Worcestershire sauce, and 1 Tbsp. light brown sugar. Increase heat to high and bring to a boil. Cook, stirring occasionally, until sauce is reduced by about one third and thick enough to lightly coat a spoon (it should be the consistency of heavy cream), 15–⏱️ 20 minutes. Taste sauce and season with more salt and pepper if needed.
3" piece ginger, peeled, finely chopped1. all-purpose flour2 Tbsp½ cups low-sodium beef broth2ginger beer2 cups. fresh lime juice3 Tbsp. Worcestershire sauce3 Tbsp. light brown sugar1 Tbsp
3
Remove pot from heat and place roast in center of pot. Arrange 1 lb. carrots, peeled, cut into 1" pieces, and 1 lb. small yellow potatoes (15–20), scrubbed, around meat, cover, and braise in oven until meat is tender enough to shred in the center without much resistance, 3–3½ hours. Uncover and turn meat over. Roast until meat is browned on top and sauce thickens slightly, 30–⏱️ 45 minutes. (If roast is browning too quickly, turn over and continue roasting until sauce thickens.) Skim as much fat from surface as possible; discard. Top with mint and/or cilantro leaves with tender stems (if using) and serve with lime wedges for squeezing over if desired. Do ahead: Roast can be cooked 3 days ahead. Let cool; cover and chill. Skim fat from surface before reheating, covered, in a 350° oven, 20–⏱️ 30 minutes.
. carrots, peeled, cut into 1" pieces1 lb. small yellow potatoes (15–20), scrubbed1 lb
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