7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
2 large onions, cut into eighths
2 tablespoons cornstarch
How to Make It
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.
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.
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.
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.
Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.
This is a very easy, very tasty recipe for pot roast. But, this is not the place for messing around with Diet Coke or Coke Zero! Neither will boil down to make the tasty gravy that real Coca Cola with all the fabulous sugar will make! In my opinion, it's best if you make it in a nice moderate oven rather than a slow cooker, as this lets the water cook out of the cola.
This turned out terrible. The roast was tough and the flavors were awful. I followed the recipe to the letter. It was too sweet, I guess because of all the cola (I used Coke Zero). And the soy sauce was overwhelming. A lot of time and effort for something not worth eating.
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