Do you love a pot roast? Is coca cola your drink of choice? Well, how about a pot roast that is to-die-for and has as one of its ingredients coca cola! You won't taste the cola, and the gravy is to die for! Another plus is that this roast can also be made in a slow cooker.
1 (3 to 4 pounds) beef chuck roast
3-5 cloves garlic, cut into slivers
Kosher salt and pepper, to taste
1 Tablespoon olive oil
8 ounces mushrooms, cleaned
1 pound baby red potatoes, scrubbed, skins on
8 ounces baby carrots, peeled
1 medium onion, very thinly sliced
1 cup Coca-Cola or other cola, at room temperature
8 ounces tomato sauce
1 packet dry onion soup mix
1 Tablespoon sweet Hungarian paprika
1 teaspoon garlic powder
2 teaspoons dried oregano
- Prepare a 9 by 13-inch baking pan by lining it with foil. Preheat oven to 350 degrees F. Sprinkle roast liberally with salt and pepper. Pierce roast with knife and insert garlic. Heat a heavy-duty skillet until very hot, add the olive oil, and quickly sear the roast on both sides.
- Place seared roast in baking pan. Surround with potatoes, mushrooms, and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables. Mix cola, tomato sauce, onion soup mix, paprika, oregano, and garlic powder in a bowl until combined. Pour evenly over meat and vegetables. Cover tightly with foil.
- Bake for 2 1/2 hours. Remove from oven and check to see if roast is fork tender. If it is, let it rest at least 15 minutes and then carve the meat. If not, put foil over roast and bake another 1/2 hour or until roast is fork tender. Serve with vegetables and pan gravy. Serves 6 to 8.
Note: Use the same method in a large oval slow cooker, except without foil, cooking on low setting for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the roast alone as a main dish.