Coca Cola Pot Roast (Printer-Friendly)

Slow cooked beef with Coca Cola delivers tender, juicy meat and rich gravy with veggies.

# What You'll Need:

→ Seasoning Blend

01 - 1 teaspoon salt
02 - 1 teaspoon black pepper
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder

→ Meat

06 - 3 pounds boneless beef chuck roast

→ Fat for Searing

07 - 2 tablespoons butter (salted or unsalted) or oil

→ Vegetables

08 - 1.5 pounds baby potatoes, halved
09 - 4 carrots, cut into pieces
10 - 1 onion, sliced

→ Sauce

11 - 12-ounce can Coca Cola
12 - 2 tablespoons Worcestershire sauce
13 - 1-ounce packet beefy onion soup mix
14 - 1-ounce packet brown gravy mix
15 - 4 garlic cloves, minced

→ Garnish

16 - Chopped fresh parsley (optional)

# Steps to Follow:

01 - Combine salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl and mix thoroughly.
02 - Rub seasoning blend evenly over both sides of the chuck roast.
03 - Melt butter or heat oil in a large skillet over medium-high heat. Brown the chuck roast on all sides to develop a caramelized crust, approximately 3-4 minutes per side.
04 - Transfer the seared roast to a 5-6 quart slow cooker. Surround it with halved baby potatoes, carrot pieces, and sliced onion.
05 - In a separate bowl, slowly whisk together Coca Cola, Worcestershire sauce, beefy onion soup mix, brown gravy mix, and minced garlic to avoid excessive fizzing.
06 - Pour the sauce evenly over the roast and vegetables. Cover and cook on low heat for 8 hours or on high heat for 6 hours, until the meat is tender and easily shredded.
07 - Avoid lifting the lid during cooking to retain moisture. Once done, optionally garnish with chopped fresh parsley and serve.

# Extra Suggestions:

01 - Searing the roast before slow cooking enhances flavor by caramelizing the meat's surface.
02 - Low and slow cooking yields tender meat; high heat shortens cooking time but may reduce tenderness.
03 - Prevent lifting the slow cooker lid during cooking to maintain a consistent temperature and moisture.
04 - Use low-sodium soup and gravy mixes to control salt content if preferred.
05 - Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight before reheating.

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