Top Recipes from 2024 You'll Want to Keep Making in the New Year

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Dark and Stormy Braised Pot Roast

Braised in a flavorful combination of ginger beer and dark rum, this pot roast puts a bold twist on a classic. Perfect for holiday gatherings or cozy nights, it delivers tender meat infused with warming spices and a rich, aromatic sauce. Pair with mashed potatoes or crusty bread for the perfect comfort meal!

Ingredients (for 6 servings):

• 3 lb chuck roast
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, cut into chunks
• 2 celery stalks, chopped
• 2 cups ginger beer
• ½ cup dark rum
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 2 bay leaves
• Salt and pepper, to taste
• 1 tbsp cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 min. on each side until browned. Remove and set aside.
2. Add onion, garlic, carrots, and celery to the pot. Sauté for 4-5 min., stirring occasionally, until softened and fragrant.
3. Stir in tomato paste, smoked paprika, ground ginger, and cinnamon, cooking for 1 min to develop the flavors. Deglaze the pot with the dark rum, scraping up browned bits. Add ginger beer, beef broth, Worcestershire sauce, and bay leaves.
4. Return the roast to the pot, nestling it into the liquid. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 3-3 ½ hours, turning the roast halfway through, until fork-tender.
5. Remove the roast and vegetables from the pot. Simmer the braising liquid on the stovetop over medium heat. If desired, whisk cornstarch with 2 tbsp water and stir into the liquid, cooking until thickened.
6. Slice the pot roast and serve with the vegetables, spooning the sauce over the top. Garnish with fresh parsley for a festive touch.