Description

Dark and Stormy-Braised Pot Roast is a comforting dish that elevates the classic pot roast experience with a unique twist. Infused with rich flavors from dark rum and spicy ginger beer, this hearty meal transforms a simple chuck roast into a tender masterpiece. Perfect for family gatherings or cozy dinners at home, the slow-braising method ensures that each bite is bursting with flavor.

Ingredients

Scale

3–4 pounds beef chuck roast
1 tablespoon olive oil
2 medium onions, diced
4 cloves garlic, minced
2 cups beef broth
1 cup dark rum
1 cup ginger beer
2 tablespoons Worcestershire sauce
2 teaspoons ground ginger
1 teaspoon allspice
Salt and pepper to taste

Instructions

Preheat your oven to 325°F (163°C).
Season the chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the roast for about 4 minutes on each side until browned. Remove from pot.
Add onions and garlic to the pot, sautéing until translucent (about 5 minutes).
Pour in beef broth, dark rum, ginger beer, and Worcestershire sauce; stir in ground ginger and allspice.
Return the seared roast to the pot, ensuring it’s submerged in liquid.
Cover and braise in the preheated oven for about three hours or until fork-tender.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main
Method: Braising
Cuisine: American

Nutrition

Serving Size: 170g cooked pot roast
Calories: 360
Sugar: 7g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg

Keywords: For added depth of flavor, experiment with herbs like rosemary or bay leaves. This recipe can also be adapted for slow cookers by cooking on low for about eight hours after browning the meat.