1
teaspoon ground allspice
½
teaspoon salt
½
teaspoon black paper
¼
teaspoon ground cloves
3
pound rump roast, trimmed
2
tablespoons EVOO
1
cup dark rum, divided
½
cup beef broth
2
cloves garlic crushed and minced
2
whole bay leaves
½
cup brown sugar, packed
¼
cup lime juice
PREPARATION:
Combine
allspice, salt, pepper and cloves and rub spices into the roast. Heat oil in a
cast iron skillet to medium heat and brown all sides of the roast. Transfer
roast to a 6 quart slow cooker and add ½ of the rum, broth, garlic and bay
leaves. Cook covered on low for 1 hour.
Combine
the remaining rum, brown sugar and lime juice and whisk until blended. Pour
over roast and continue cooking on low for 5-6 hours.
Remove
roast to cutting board and cover with tin foil. Let rest for 15 minutes before
slicing. Pass remaining liquid thru a sieve to remove bay leaves and garlic.
Over medium heat, reduce for 10-15 minutes. Once it has thicken, spoon sauce
over meat. Serve with Old Bay red roasted potatoes and roasted asparagus. Enjoy JW
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