Beef Roast With Dark Rum Sauce

Makes 6 servings

1 teaspoon ground allspice 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1⁄2 cup packed dark brown sugar 1⁄4 cup lime juice

1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast.

2. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour.

3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 to 6 hours, or until beef is fork-tender. Baste beef occasionally with sauce.

4. Remove and slice roast. Spoon sauce over beef to serve.