Coke Pot Roast
Coke pot roast: a seasoned, seared chuck roast slow cooked in cola with Worcestershire, onion soup mix, brown gravy mix and garlic, with baby potatoes and carrots. Serves 4.
Want This Recipe Later?
Ingredients
- 3 pounds beef chuck roast boneless, thawed in the refrigerator
- 2 tablespoons butter salted or unsalted; oil also works
- 1 1/2 pounds baby potatoes halved
- 4 carrots cut into pieces
- 1 onion sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 12 ounces cola 1 can, regular, not diet
- 2 tablespoons Worcestershire sauce
- 1 ounce beefy onion soup mix 1 packet
- 1 ounce brown gravy mix 1 packet
- 4 cloves garlic minced
- fresh parsley chopped, for garnish, optional
Instructions
- Stir the salt, black pepper, smoked paprika, onion powder and garlic powder together in a small bowl. Season both sides of the chuck roast with all of it.
- Melt the butter in a large skillet over medium-high heat. Add the roast and sear until brown, then flip it and brown the other side. You are not cooking it through, just building color and flavor. Turn off the heat and move the roast to a 5- to 6-quart slow cooker.
- Place the baby potatoes, carrots and sliced onion around the roast.
- In a separate bowl, whisk together the cola, Worcestershire sauce, onion soup mix, gravy mix and garlic. The cola will fizz, so mix it slowly. Pour the sauce over the roast and vegetables.
- Cover and cook on low for 8 hours or on high for 6 hours, until the meat is tender and falls apart. Keep the lid on while it cooks. When the time is up, check that the roast has reached at least 145°F on a food thermometer.
- Let the roast rest for at least 3 minutes, then shred it a little with two forks. Top with chopped parsley if you like and serve with the vegetables and sauce.
Notes
Use regular cola, not diet. Thaw the roast in the refrigerator before it goes into the slow cooker. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze up to 3 to 4 months. Reheat to 165°F and bring the gravy to a rolling boil.
Nutrition
Serving: 1servingCalories: 790kcalCarbohydrates: 60.1gProtein: 81.1gFat: 24.1gSodium: 1935mgFiber: 6.7gSugar: 16.2g