Coca-Cola Braised Beef Pot Roast
This classic braised beef pot roast, slow cooked in Coca-Cola to fall-off-the-fork perfection, is paired with hearty vegetables and a yummy gravy.
Serves: 12Prep: 30 minutesCook: 3 hours 55 minutesTotal: 4 hours 25 minutesDifficulty: Medium
- 2 teaspoons fresh ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon minced garlic cloves, fresh
- 2 teaspoons fresh rosemary, chopped
- 4 pounds beef chuck pot roast
- 12 ounces Coca-Cola
- 2 cups low-sodium beef broth
- 2 teaspoons canned tomato paste
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup diced onions, fresh
- 1 1⁄2 cups water
- 2 teaspoons canola oil
- 3 tablespoons all-purpose flour
- Preheat oven to 325°F. Season roast on all sides with salt and pepper.
- Combine minced garlic and rosemary. Using a small paring knife, make thin slits into the roast and fill holes with garlic-rosemary mix.
- In Dutch oven over high heat, heat oil. Cook seasoned roast until browned on all sides, 10 to 12 minutes.
- Add celery, onions and carrots; continue cooking 2 minutes.
- Add beef stock and Coca-Cola; bring to boil, scraping bottom of pan to release any browned bits.
- Stir in tomato paste. The liquid should be about halfway up the sides of the roast.
- Cover Dutch oven; transfer to oven. Roast until meat is fork-tender, about 3½ hours, turning meat every hour and adding extra water to keep liquid level at about ⅓ up the sides of the roast, if necessary.
- When meat is fork-tender, carefully transfer roast to serving platter. Cover loosely to keep warm.
- Skim off as much of the fat from the surface of the cooking liquid as possible.
- In bowl, add ½ cup hot cooking liquid; whisk in flour to combine. Slowly whisk mixture into hot cooking liquid that remains in the Dutch oven. Place on stovetop over high heat.
- Cook, whisking frequently, until mixture comes to a boil and thickens. Continue cooking about 5 minutes, or until sauce is thick enough to coat the back of a spoon.
- Slice meat on a bias. Serve with gravy.