Dark and Stormy–Braised Pot Roast

Here, the humble pot roast gets punched up with the familiar flavors of a Dark and Stormy cocktail. Aged rum and ginger beer form the basis of the braise, with a bit of brown sugar and plenty of chopped fresh ginger playing backup. This potent combination reduces as the chuck cooks to tenderness, creating a complex sauce with just enough kick. And what’s a cocktail without a garnish? Mint and cilantro, along with some lime wedges, give this cozy dish a refreshing finishing touch.

Pot roast isn’t a specific cut of meat but rather a method of preparation. And it’s a forgiving dish as long as you choose a cut of meat that can stand up to long cooking without drying out. Cheap, tough cuts are what you’re after, the ones that have a lot of connective tissue and little fat. Think chuck roasts, rounds, and briskets. These cuts would be chewy if cooked like a steak but are ideal for gentle braising, which allows all those firm muscles and tissues to slowly become tender. We prefer a chuck roast here, but rounds and briskets can be used to similar result. If unsure, ask your butcher: Tell them you’re making a pot roast and let them guide you.