Dark and Stormy-Braised Pot Roast

Instructions

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 1⁄2 tsp. Morton kosher salt and 2 tsp. freshly ground pepper. Heat 1⁄4 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. 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 2⁄3 cup dark rum, stirring constantly to prevent clumping, then add 21⁄2 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. 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, 3-31⁄2 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.

• 4-lb. boneless beef chuck roast Notes: 1
• Tbsp. Diamond Crystal or 1 Tbsp. plus 1⁄2 tsp. Morton kosher salt Notes: 2, plus more
• tsp. freshly ground pepper Notes: 2, plus more
• 1⁄4 cup vegetable oil
• small onions Notes: 2, finely chopped
• small celery stalks Notes: 2, finely chopped
• garlic cloves Notes: 10, finely chopped
• 3" piece ginger Notes: 1, peeled, finely chopped
• tbsp. all-purpose flour Notes: 2
• 2⁄3 cup dark rum Notes: such as Goslings
• 21⁄2 cups low-sodium beef broth
• ginger beer Notes: 2 cups
• tbsp. fresh lime juice Notes: 3
• Tbsp. Worcestershire sauce Notes: 3
• tbsp. light brown sugar Notes: 1
• lb. carrots Notes: 1, peeled, cut into 1" pieces
• lb. small yellow potatoes Notes: 1, 15-20, scrubbed
• Mint and/or cilantro leaves with tender stems and/or lime wedges Notes: for serving; optional

  Optional