Best 5 Cola Pot Roast I Recipes

COLA POT ROAST II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
• In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
• Cover pan, and cook 1 hour in the preheated oven.
• Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
• Remove from oven, and let meat rest for 10 minutes before slicing.

COCA COLA POT ROAST

Steps:

• Spray the inside of the slow cooker with cooking spray. Rinse and pat dry the pot roast. Drizzle with olive oil then rub with steak seasoning, black pepper and minced garlic on all sides. Center in the slow cooker.
• Arrange the carrots and onion wedges around the roast, placing a few onion wedges on top. Drizzle the Worcestershire sauce over the roast.
• Mix together the coca cola, brown gravy mix and Herbes de Provence until dissolved. Pour over the roast and vegetables. If adding potatoes, arrange the potato halves on top. If serving with mashed potatoes, omit.
• Season the vegetables with a light sprinkle of steak seasoning or seasoned salt and black pepper to your taste.
• Cook on low for 8-10 hours. To make the gravy, use a slotted spoon to remove the roast and vegetables from the slow cooker to a platter. Cover and keep warm.
• Pour the drippings into a saucepan, skimming any excess fat from the top.
• Thicken with cornstarch or a flour slurry to make the gravy, if desired.

COLA-BRAISED POT ROAST

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.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

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.

COLA ROAST

Steps:

• Place the roast in a deep covered roasting pan.
• Sprinkle the soup mix over it, and dump the cream of mushroom soup over that.
• Pour the cola over all and DO NOT MIX!
• Add cut-up vegetables.
• Cover roast and bake, undisturbed, in a 350 degree oven for 3 hours.