Name: Cola Pot Roast II Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3 lbs chuck roast; 1 cup cola; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp vegetable oil; 2 cups beef broth

Cola Pot Roast II Recipe

Emma Sheppard Modified: July 25, 2024

Photos of Cola Pot Roast II Recipe

How To Make Cola Pot Roast II

Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours and 15 minutes

Serves:

Ingredients

3 lbs chuck roast
1 cup cola
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp vegetable oil
2 cups beef broth

Instructions

Preheat oven to 325°F.
Season the chuck roast with salt and pepper.
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
Remove the roast from the pot and set aside.
In the same pot, add the onions, garlic, carrots, and celery. Cook until vegetables are slightly softened, about 5 minutes.
Add the cola, Worcestershire sauce, thyme, and rosemary to the pot. Stir to combine.
Return the chuck roast to the pot and pour in the beef broth.
Cover the pot and transfer to the preheated oven.
Cook for 4 hours, or until the roast is tender and easily shreds with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Slice or shred the roast and serve with the cooking liquid and vegetables.