Best 2 Cola Braised Pot Roast Recipes

Are you craving a comforting and flavorful meal that will warm your soul on a chilly day? Look no further than our Cola-Braised Pot Roast, a classic dish that combines the rich taste of beef with the unique sweetness of cola. This hearty and satisfying dish is perfect for a family dinner or a special occasion.

In our recipe collection, we offer three variations of this beloved dish to suit your taste preferences and dietary restrictions. Our Classic Cola-Braised Pot Roast is a timeless recipe that uses simple ingredients to create a tender and flavorful roast. For those who prefer a bit of spice, our Spicy Cola-Braised Pot Roast adds a touch of heat with the addition of chili powder and cayenne pepper. And for those following a low-carb lifestyle, our Low-Carb Cola-Braised Pot Roast is a delicious option that uses sugar-free cola and reduces the amount of carbohydrates.

No matter which variation you choose, you're in for a treat. The rich, savory flavors of the beef and the sweet, tangy notes of the cola create a perfect balance of flavors that will tantalize your taste buds. Serve it over mashed potatoes, egg noodles, or rice for a complete and satisfying meal.

So gather your ingredients, preheat your oven, and get ready to indulge in the ultimate comfort food experience. Our Cola-Braised Pot Roast recipes are easy to follow and guarantee a delicious and memorable meal that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Emeril's Cola Braised Pot Roast With Vegetables image

We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

Provided by CindiJ

Categories One Dish Meal

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

2 (4 1/2 lb) boneless chuck roast
2 tablespoons kosher salt
2 teaspoons kosher salt
2 tablespoons fresh ground black pepper
20 garlic cloves
1 tablespoon fresh rosemary, minced
1 teaspoon fresh rosemary, minced
1/2 cup olive oil
1 quart beef stock (or low-sodium canned beef broth)
1 (12 ounce) can Coca-Cola
2 tablespoons tomato paste
2 cups carrots, chopped into 2-inch pieces
2 cups celery, chopped into 2-inch pieces
2 cups onions, diced cut 2-inch dice
1/4 cup flour

Steps:

Preheat the oven to 325 degrees F.
Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.

Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6

COLA-BRAISED POT ROAST

Cola-Braised Pot Roast image

Provided by Food Network

Categories main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour

Steps:

Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

Tips:

Use a Dutch oven or other heavy pot with a tight-fitting lid for even cooking and to prevent moisture from escaping.
Sear the pot roast on all sides before braising to develop flavor and color.
Add plenty of liquid to the pot, such as beef broth, red wine, or cola, to keep the roast moist and tender.
Season the roast generously with salt, pepper, and other spices and herbs to enhance its flavor.
Simmer the roast on low heat for several hours, or until it is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles, and a side of vegetables.

Conclusion:

Cola-braised pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The cola adds a unique flavor to the roast that is sure to please everyone at the table. With a few simple tips, you can make a pot roast that is fall-apart tender and bursting with flavor.