Slow Cooker Pot Roast with Coke
User Reviews
5
Slow Cooker Pot Roast with Coke
Description
This recipe for Slow Cooker Pot Roast with Coke centers on a 3-pound boneless beef chuck roast that is first seared to develop a browned crust, then slow-cooked in a mixture of Coca Cola and Worcestershire sauce. The use of Coke adds a subtle caramel sweetness that complements the savory onion soup seasoning and fresh herbs like rosemary and thyme. Alongside the roast, baby gold potatoes, carrots, onions, and garlic simmer slowly, absorbing the flavorful juices. The meat becomes tender enough to shred easily, mingling with the cooked vegetables and broth for a comforting, moist dish.
The preparation involves browning the beef to seal in juices before transferring it to the slow cooker, where it cooks for several hours until tender. Potatoes and vegetables are arranged around the roast for a complete one-pot meal. After cooking, the herb stems are discarded, and the roast is shredded into the juices, creating a rich mixture to serve.
Serve this pot roast as a main dish with the cooked vegetables and a garnish of fresh parsley if desired. Leftovers can be reheated gently, and a gravy can be made from the cooking liquids by whisking in flour and butter. This adds versatility to the dish and helps to use all the flavorful juices.
Ingredients
- 1 (3 lb.) beef chuck roast boneless
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 (12 ounce) Coca Cola canned
- 1 tablespoon Worcestershire sauce
- 1 (1 ounce) dry onion soup seasoning mix envelope
- 24 ounces gold potato baby size
- 4 large carrot peeled and cut into 2-inch pieces
- 2 small onion thinly sliced
- 4 large garlic minced or pressed (about 4 teaspoons total, cloves
- 2 rosemary sprigs, fresh
- 2 thyme sprigs, fresh
- fresh parsley optional garnish, chopped
Instructions
- Pat beef dry and season with a little bit of kosher salt and black pepper on all sides. Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker.
- Pour the Coke into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the pot roast! Pour the Coke from the Dutch oven over the roast in the slow cooker. Add Worcestershire sauce and sprinkle with dry onion soup mix.
- Arrange the potatoes, carrots, onions, garlic, rosemary, and thyme on top of and around the roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Discard the herb stems. Shred the beef with two forks (it should practically fall apart when it’s done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot with the vegetables. Serve, and garnish with chopped fresh parsley.
Notes
- To save time, skip searing and place the roast directly into the slow cooker.
- Make gravy by combining 2 tablespoons butter and flour in a skillet, then gradually whisking in reserved cooking juices until thickened.
- Nutrition info varies if fat or liquid is strained or omitted from the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 552kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 277mg | 12% |
| Potassium | 1453mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 8069IU | 161% |
| Vitamin C | 28mg | 31% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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