Cola Pot Roast

Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours
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. 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. 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. 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. 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. 5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.
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