Description
Tender, flavorful Coca-Cola Pot Roast braised with vegetables in a unique Coca-Cola infused sauce. A comforting classic with a sweet and savory twist.
Ingredients
Scale
- 3–4 pound chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 (12 ounce) can Coca-Cola (not diet)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 large russet potatoes, peeled and quartered
- 1 (10 ounce) package frozen pearl onions (optional)
- 2 tablespoons cornstarch (optional, for thickening gravy)
- 2 tablespoons cold water (optional, for thickening gravy)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the roast on all sides until nicely browned, about 3-5 minutes per side. Remove from the pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
- Add minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for another minute, stirring constantly.
- Pour the Coca-Cola into the pot, scraping up any browned bits from the bottom.
- Add the beef broth and Worcestershire sauce to the pot. Stir to combine.
- Return the roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the roast. Add more beef broth if needed.
- Bring the liquid to a simmer. Cover the pot and reduce the heat to low.
- Braise for 3-4 hours, or until fork-tender. Check periodically and add more beef broth if needed.
- About 45 minutes before the end of the cooking time, add the quartered potatoes and pearl onions (if using) to the pot.
- Continue to cook until the potatoes are tender, about 45 minutes.
- Remove the roast and vegetables from the pot and set aside, covered with foil.
- Strain the braising liquid through a fine-mesh sieve into a saucepan.
- Bring the strained liquid to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering liquid, whisking constantly.
- Cook, whisking constantly, until the gravy has thickened to your desired consistency, about 2-3 minutes.
- Taste the gravy and adjust the seasoning with salt and pepper, if needed.
- Shred the roast with two forks.
- Serve the shredded roast and vegetables over mashed potatoes, rice, or polenta.
- Ladle the gravy over the roast and vegetables.
- Garnish with fresh chopped parsley.
Notes
- Don’t use diet Coca-Cola. The sugar in regular Coca-Cola is essential for caramelization and flavor development.
- Sear the roast properly for building flavor.
- Don’t overcook the roast.
- Adjust the seasoning to your liking.
- Add other vegetables such as mushrooms, parsnips, or turnips.
- Make it in a slow cooker on low for 6-8 hours. Add the potatoes and pearl onions during the last 2 hours of cooking.
- Pot roast is even better the next day!
- Prep Time: 20 minutes
- Cook Time: 225 minutes