Cola Pot Roast

Recipe from

Recipe Time

Prep: 30 Minutes
Chill: 8 Hours
Cook: 15 Minutes
Bake: 4 Hours, 30 Minutes

Ingredients

1 (12-oz.) can cola soft drink
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon fresh coarsely ground pepper
8 carrots (about 1 1/2 lb.), diagonally sliced
7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
2 large onions, cut into eighths
2 tablespoons cornstarch

Preparation

1. Combine cola, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.

2. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.

3. Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

4. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.

5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Note:

September 2007