Family Favorite Cola Pot Roast
Cola Pot Roast
My wife is a great cook and pot roast is one of her specialties. This is her favorite recipe.
A roast prepared this way makes for the tenderest, most flavorful roast you may ever eat. The vegetables take on that same delicious flavor that is guaranteed to electrocute your taste buds. Additionally, this makes a gravy that is ridiculously flavorful.
When my wife makes this she allows the roast to marinate in a large zip-lock freezer bag anywhere from eight to twenty-four hours. A little prep time the day or night before makes for an easy fix when you’re ready to cook it.
The first time we had this at my house, after the very first bite we all agreed that this was the only way to ever make a pot roast.
1 12 ounce can of cola (Coke or whatever)
2 large onions (cut into eighths)
8 garlic cloves, minced (if you don’t like garlic leave it out)
1 lemon-thinly sliced
1 cup soy sauce
8 large carrots cut into chunks
7 potatoes cut into quarters (she uses Yukon Gold-Reds are fine )
3 Tbs vegetable oil-divided (2 now-1 later)
1 (3-4 lb) boneless chuck roast
1 tsp coarsely ground black pepper
2 Tbs cornstarch (For gravy)
Combine the first 5 ingredients and 2 Tbs of oil into a large zip-lock freezer bag. Add the roast; seal the bag, turning the meat to coat. Stick it in the refrigerator for 8-24 hours. My wife chills it the maximum time.
When you’re ready to cook it, remove the roast from the marinade, discard the lemon slices, keeping the marinade. Sprinkle the meat with black pepper. Put 1 Tbs of oil in a large skillet over medium-high heat and brown the roast 4 minutes on each side. Transfer the roast to a large roasting pan. Add the reserved marinade to a stove-top skillet, stirring to loosen the particles from the bottom. Bring to a boil and remove from heat.
To cook the roast:
Preheat the oven to 300 degrees. Arrange the carrots, potatoes and onions around the meat in the roasting pan. Pour the hot marinade over the meat and vegetables.
Cover and bake at 300 degrees for approximately 4 hours or until the meat and veggies are tender. When ready, you can transfer the roast and vegetables onto a serving platter. You can also skim the fat from the juices in the pan but we don’t do this.
Whisk together the cornstarch and ½ cup of cold water in a small bowl until smooth. Pour this mixture along with the juices from the roasting pan into a skillet and whisk it around over medium-high heat for about 3 minutes or until desired thickness is reached.
You may want the gravy on the side but my wife pours it over the roast and vegetables and serves it up that way. Fantastic!
That’s it then. If you want a tender, delicious roast that will make their socks go up and down like Venetian blinds, this is the roast to make.