Serves 6

1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
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
1/4 cup lime juice
1/2 cup packed dark brown sugar

Directions:
1 - In a small bowl, combine allspice, salt, pepper 3, 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.