Dark and Stormy–Braised Pot Roast

bonappetit.com

Susan Burris

1 4-lb. boneless beef chuck roast

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more

2 tsp. freshly ground pepper, plus more

¼ cup vegetable oil

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

⅔ cup dark rum (such as Goslings)

2½ cups low-sodium beef broth

2 cups ginger beer

3 Tbsp. fresh lime juice

3 Tbsp. Worcestershire sauce

1 Tbsp. light brown sugar

1 lb. carrots, peeled, cut into 1" pieces

1 lb. small yellow potatoes (15 to 20), scrubbed

Mint and/or cilantro leaves with tender stems and/or lime wedges (for serving; optional)

Directions at bonappetit.com

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