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3 hours serves 6-8

Dark and Stormy Pot Roast

It was a dark and stormy night… also, there was rum there. The Dark & Stormy cocktail is an absolute classic. Just dark rum, ginger beer and a touch of lime. Now, if only there was some Grass-fed & Finished Beef involved somehow, we’d really be getting somewhere. This super-simple chuck roast recipe combines all the flavors of a Dark & Stormy in a delicious, cozy meal for you and all your shipmates.
Dark and Stormy Pot Roast

ACTIVE: 30 min. PASSIVE: 2 hrs. 30 min. DIFFICULTY Easy

3 hours serves 6-8
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Ingredients:

  • 1 24 OZ Pre chuck roast
  • 1 T kosher salt
  • High heat cooking oil spray
  • 1 medium onion, finely diced
  • 3 medium celery stalks, finely diced
  • 1 t ground black pepper
  • 10 garlic cloves, mashed
  • 1 3 inch piece of ginger, peeled and minced
  • 2 T Wondra flour
  • 2/3 C spiced rum
  • 12 OZ ginger beer
  • 2 C low sodium chicken stock
  • 2 T freshly squeezed lime juice
  • 2 T Worcestershire sauce
  • 1 pound carrots, peeled and cut in to 1 inch pieces
  • 1 pound small whole potatoes
  • Fresh cilantro and mint leaves for garnish
  • Cut limes for serving
      1. Preheat oven to 300°F

      2. Season chuck roast on all sides with salt. Spray a preheated Dutch oven with cooking oil spray and sear the roast on all sides until well browned, about 10 minutes total.

      3. Transfer meat to a plate, reduce heat to medium low and add the onions and celery to the pan. Brown, stirring, until softened, about 3 minutes. Add the black pepper, garlic and ginger, stirring until fragrant, about 1 minute.

      4. Sprinkle flour over vegetables and stir to combine. Cook for 2 minutes then gradually pour the rum, stirring, until combined. Add ginger beer, chicken stock, lime juice, and Worcestershire sauce, increase heat to medium high and simmer until sauce slightly reduced, about 5 to 7 minutes.

      5. Cover pan and place in the oven for 2 hours. After roast has cooked for 2 hours uncover, flip meat, and add the carrots and potatoes. Cook for another 30 minutes, until meat shreds easily with a fork. Let pot sit for about 30 minutes before serving. Top with fresh cilantro, mint and freshly squeezed lime juice to taste.

    Instructions

    show nutrition +

    Amount per 333g

    • 276kcal

      Calories

    • 21.45g

      Protein

    • 5.88g

      Fat

    • 25.1g

      Carbohydrates

    • 4.74g

      Sugar

    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt