Heat the oil in a Dutch oven on med/hi. Brown the roast on all sides. Remove and set aside.
Add the onion, carrots, celery and garlic cloves to the pot. Cook until the onion is soft and the carrots are bright orange.
Stir in the tomato paste and cook for one minute. Add the beef stock, rum, bay leaves, ginger and rosemary. Add salt and pepper to taste.
Place the roast back in the Dutch oven and coat all sides with the sauce. Add the potatoes. Cover with lid and place in oven for three hours. Check the liquid level periodically and add more broth if needed.
When finished cooking, skim any excess fat off the top of the liquid. Remove the rosemary and bay leaves.
Serve the meat and vegetables along with the sauce over your favorite noodles.