Tender chuck roast slow cooked in Coca-Cola, beef broth, and aromatics for a rich, savory pot roast with subtle sweetness.
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Calories: 480kcal
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
- whisk
Ingredients
- 3-3.5 lb beef chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 4 medium carrots, chunked
- 12 oz Coca-Cola
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp cold water
- chopped parsley for garnish
Instructions
- Pat the chuck roast dry and season all over with salt and pepper.
- Heat oil in a skillet over medium-high heat and sear the roast 3-4 minutes per side until browned.
- Place onions, garlic, and carrots in the bottom of the slow cooker.
- Whisk Coca-Cola, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf together.
- Place the roast on top of vegetables and pour liquid mixture over it.
- Cover and cook on low 8-9 hours or high 4-5 hours until fork-tender.
- Remove roast and rest 10 minutes before shredding or slicing.
- For gravy, whisk cornstarch with cold water and stir into simmering cooking liquid until thickened.
Notes
For best flavor, sear the roast before slow cooking. Cook on low for maximum tenderness. Adjust gravy seasoning to taste.
Nutrition
Calories: 480kcal | Carbohydrates: 18g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 780mg | Potassium: 820mg | Fiber: 2g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 25mg