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


Serves: 12

Ingredients

  • 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

Directions

  • 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.