Best 2 Cola Pot Roast Ii Recipes

Indulge in the classic American comfort food with a twist - Cola Pot Roast. This delectable dish, often prepared in a Dutch oven or slow cooker, combines the rich flavors of beef, cola, and an array of aromatic vegetables. Its simplicity and affordability have made it a staple in many households.

The recipe begins with searing a well-seasoned beef chuck roast, developing a beautiful crust and locking in its natural juices. Then, the magic happens as the roast is braised in a mixture of cola, beef broth, and a medley of savory ingredients like onions, garlic, carrots, and celery. The cola adds a subtle sweetness and a hint of caramel notes, while the vegetables contribute layers of flavor and texture.

As the pot roast simmers, the meat becomes fall-apart tender, absorbing the delicious braising liquid. The resulting dish is a hearty and flavorful centerpiece, often served with mashed potatoes, egg noodles, or roasted vegetables for a complete and satisfying meal.

This versatile recipe offers variations to suit every taste. From using different types of cola to adding spices and herbs, there's endless room for creativity. The article also includes a tantalizing Cola Pot Roast Sandwich recipe, transforming the leftovers into a delectable lunch or dinner option.

Whether you're a seasoned cook or just starting, Cola Pot Roast is an approachable and rewarding dish that's sure to become a family favorite. Its rich, comforting flavors and ease of preparation make it perfect for busy weeknights or special gatherings. Dive into the recipes and experience the goodness of Cola Pot Roast in all its forms.

Here are our top 2 tried and tested recipes!

COLA POT ROAST

Cola Pot Roast image

Cola Pot Roast, seasoned with easy pantry staples, is tender and savory with a touch of sweetness from a surprise ingredient - a can of coke!

Provided by Sabrina Snyder

Categories Dinner

Time 3h45m

Number Of Ingredients 9

Ingredients

3-4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
3 carrots (, cut into 2" chunks)
2 stalks celery (, chopped)
2 russet potatoes (, peeled and cut into 2" chunks)
1 packet dry onion soup mix ((1 ounce))
10.75 can condensed cream of mushroom soup ((10.75 ounces))
12 ounces Coca-Cola soda

Steps:

Preheat your oven to 325 degrees.
Season the chuck roast with the Kosher salt and pepper.
Add oil to a large pot on high heat and sear the beef on both sides, about 4-5 minutes on each side.
Add the carrots, celery and potatoes around the pot roast.
In a medium bowl whisk together onion soup mix, cream of mushroom soup and soda then pour it over the chuck roast.
Cover and cook for 3 - 3 1/2 hours until tender.

Nutrition Facts : Calories 409 kcal, Carbohydrate 20 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 1032 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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:

For a richer flavor, use a dark cola instead of a regular cola.
Add a tablespoon of Worcestershire sauce to the pot for a savory boost.
If you don't have a cola, you can substitute root beer or ginger ale.
Serve the pot roast with mashed potatoes, rice, or noodles.
Garnish the pot roast with fresh parsley or cilantro.

Conclusion:

Cola pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cola adds a unique flavor to the pot roast, and the meat is always tender and juicy. This dish is sure to be a hit with your family and friends.