Cola-Braised Pot Roast

Total Time:
4 hr 25 min
Prep:
20 min
Inactive:
20 min
Cook:
3 hr 45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 1/2 pound boneless chuck roast
  • 3 1/2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons minced fresh rosemary leaves
  • 2 tablespoons vegetable oil
  • 2 cups beef stock or low-sodium canned beef broth
  • 12 ounces cola soda
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons flour
Directions

Preheat the oven to 325 degrees F.

Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.

Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.

When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.

Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.

Serve the roast with the hot gravy.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    58 Reviews
    5 58
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Fantastic!! The gravy this produced was amazing!!
    Excellent, tender, & flavorful meat! I was worried because I didn't have a dutch oven & had to use my oval roaster, which is much larger. I wanted to follow the recipe to the letter but added a little extra stock just in case. Honestly, I didn't need it as the liquid stayed high enough on the roast throughout the 3 1/2 hours. I used a 12.5 oz Dr Pepper & didn't notice a distinct flavor, which was a good thing! The only problem I had was there was NO FAT for me to scrape off the top & make gravy. I also added potatoes & carrots for the last hour & they were excellent! I was concerned after reading the negative review about the rosemary but didn't have any problems with the flavor. I LOVE my mom's roast & this came close to hers with the exception of a distinct burgundy wine flavor, which I will add next time. This recipe doesn't need alterations though; it's fine as is. As for the complaint about reviewing after altering the recipe: THAT is the art of cooking, my friend! Embrace it.
    I was so ready to make this recipe with beef but when I went to my grocery store they had some beautiful country pork ribs, with very little bones, on uber sale. I decided to use those instead. I had 6 pounds of ribs and used 16 oz of Coke. I did not really taste the Coke but the outcome was incredible. The pork was incredibly moist and tasted great. I tried to match the amount of spices and added too much garlic. It tasted great but next time I will use less garlic. AND I do no like rosemary so I used thyme instead. I used chicken stock instead because the pork has a more delicate taste than beef but the end result was just INCREDIBLE. So tender and moist and juicy. The meat fell off the bone. I will try it with chuck as I do have some in the freezer... But the most tender pork roast ever!!!! Hard to mess this one up! Low and slow in the over. With 6 pounds of pork I cooked it for 4 hours and was happy that I did.
    It was a huge hit! I used 3 chuck steaks since my butcher didn't have one large piece of meat. Other than that I followed the recipe to a T. I made pot roast sandwiches with the leftover meat and gravy. Super tasty.
    I've had all kinds of potroast in my 48 yrs of life,but NEVER one this juicy and tasty!!!I used pepsi throwback and it gave the roast and gravy an unusual slight sweet caramel flavor which was to die for! I've had roast cooked in the crockpot and it is ok,but the sweet caramel flavor did it for me!!the roast was falling apart and was spectacular! I used my Le creset enamel cast iron pot to make it! If you make it follow all the instructions to the letter including turning it every hour! All else I can say is just enjoy the best roast you have ever put in your mouth!!!!
    My wife made "Coke roast" even before we were married and I love it then. This is a wonderful version and easy to make. Even the left overs are to die for!
    Great, not sweet at all. My husband loved the sauce. He wanted to know if I could just make the sauce by itself for other nights we have mashed potatoes.
    first of all, the photo showing the meat is totally gross! it looks nothing like that. this is the best roast recipe ever! the herb mixture that you stuff into roast is sublime. i put my vegetables in during the last hour and they soak up the wonderful flavors. my 20 something kids and all their friends look forward to this recipe. we all soak it up with baguettes. when roast is on sale remember this recipe. good enough to serve guests!
    Great, simple recipe - and the leftovers worked great in Emeril's Pot Roast Pastitsio recipe (also on this website.) Made the recipe exactly as written, except I cooked it at 350 degrees instead of 325 to get a larger pot roast to cook in the same amount of time.
    For my entire life I've been turned off to pot roasts mostly because the meat always feels stringy and dried out. that being said I never make pot roast. This recipe is super easy and the meat is nothing like what I know of pot roast. Very delicious, thought that maybe it could have used some veg.
    I've made this roast probably a dozen times and it always turns out perfect! I do use a little less salt though. Thanks for such a great recipe!
    While I find many of Emeril's recipes too fussy for what they are, this one was pretty simple and really fabulous. Maybe a little less salt would be good, but other than that, I would make again exactly as described. The gravy was very rich and delicious, meat tender and flavorful. Once again, a recipe my entire family loved, and that is not an easy task.
    I've fallen in love w/ this receipe. I have served it for my friends and family - all absolutely love it as well. This is a good recipe if you also have a small family. I've cooked an entire roast and once cooled, I place half in the freezer and freeze half of the gravy separately. It taste just as good a few weeks later. Hope your family enjoys it as much as mine does.
    I saw this recipe today, and since today was pot roast day (chuck roast was $1.99 a lb, so it was a no-brainer), seeing how simple it was, and the ratings, I gave it a try.
     

     
    I prepared the recipe as shown, no modifications the first time around, and was very happy with the results. Since it's available right now, I used Pepsi Throwback (sugar, not HFCS) because it has a cleaner, lighter, less syrupy taste than regular Pepso The meat was perfectly tender, the gravy, slightly sweet and succulent. without being cloyingly sweet.
     

     
    We'll be making this recipe again, though I'll put a small bouquet garni in with a touch more rosemary, and a few other herbs.
     

     
    This is my new, go-to pot roast recipe.
     

     
    I served this tonight and my family loved it. It wass delicious! One son said, "This is the best pot roast ever!" I made one change which was to adding some chopped up onions to the cooking liquid. I also added some potatoes and carrots for the last hour of cooking.
    This recipe is very easy and it comes out awesome. Thank you so much Emeril. I have made this for dinner parties more than once and have received rave reviews. The sauce has the most amazing flavor. Its incredible. Its also a very easy recipe. The first pot roast I made was horrendous, then I tried this one and it was fantastic...I have never tasted anything like it. I have made this several times and every time, there hasn't been anything left for left overs. WOW....
    While I read and appreciate the Food Network recipe reviews before I try a recipe, this is personally my first review - because I feel so strongly about the recipe. If you have a hungry family, and no time to cook, this is the recipe for you. There are very few ingredients, you throw the roast in the oven and it comes out amazing. My kids thought it was so cool that it was made with soda. The flavor of the sauce is sophisticated enough for guests as well.
    On the show, he mentioned being bored of the same old thing. This was such a nice and new twist on pot roast. It had so much flavor and the gravy was delish!!!
    This is the very first recipe I tried in the prized Le Creuset I received as a wedding present. The recipe turned out perfectly! The sweetness of the cola turned out sooo nice.
     
    I used a thin slice of roast (since I was only feeding two people) so it was a bit difficult to sear the meat on all sides but it still turned out amazing. Served it over a bed of roasted garlic mashed potatoes. Mmmmmm.
    I was a little scared to make this the first time because I am not a great cook, and I usually try only the recipes in the "easy" category. I was pleasantly surprised with this because it seemed to be dummy proof. It was way easier than I thought it would be. It was exactly how I hoped it would turn out. I have made it 3 times now and each time I am surprised at how great it tastes.
    I made this last night, my family raved and raved how delicious it was. I didn't put it in the oven instead cooked in my dutch oven on low heat turning the meat every 45 min. The only thing I would do different next time is not to use a tsp of salt with the garlic/rosemary paste. I found it to be a tad salty for my taste. Anytime you have garlic & rosemary in a recipe you know its got to be good. As for the person who reviewed this recipe complaining about the 'pine needles' (rosemary) if you use FRESH rosemary and MINCE it you will not have the 'pine needle' effect. Awesome recipe!!!
    I used a little less of the cola and little more of the beef stock and it tasted fantastically! I'm not a huge fan of Emeril, but the preparation was incredibly simple, the cook time was reasonable and the result was my entire family raving about how good the food was. We didn't have any leftovers!
    If you enjoy garlic, beef and a touch of rosemary, you'll enjoy this. My husband resisted eating the whole thing only so he'll have some tomorrow on a sandwich. With luck, we'll have enough for dinner tomorrow. With no changes at all, you'll have a great meal everytime. This is the best pot roast I've had. I did make the gravy. It's all pretty simple to make and absolutely delicious - Super!
    This dish was on the dinner table within 2 1/2 hrs. I cooked it in my cast iron dutch oven on the stovetop and just let it simmer. While it was doing it's thing, I made mashed potatoes and a salad- easy. My family loved it! They thought I slaved over it all day. Recently I've tried some other recipes for pot roast on them from this site (not going to name any names...) and I was not greeted with any compliments. The gravy is something I usually skip, but thought I'd give it a try- so glad I did! It was by far the best gravy or sauce rather. Definately going to save it for sandwiches later. It's too good to waste. Oh, I used a can of Pepsi just because it was what I had, but honestly I don't think it matters one bit- you can't taste any cola. It just deepens the flavor and the whole thing is just absolute heaven! The rosemary does not taste strong, but if there's an ingredient your not sure about, just use a little less or even sub. I'm rarely dissapointed with anything from this genius! Thank You Emeril!!!
    I wanted a pot roast that wasn't just another boring meat & potato dish.
     
    This one was amazing. I don't have a lot of cooking experience, so I was a little wary, but this was really easy. I've always been afraid to experiment with anything new but I'm so glad I tried this.
     
    My family was amazed. and my son who is very picky about his food even had a secon helping. The flavor was great, I can't wait to get home tonight and use the few leftovers I have for tonight's meal. I'm going to take the leftover potatoes and meat and fry them in a pan together.
    I made this and brought it to a friend's house for a potluck holiday meal - it was a big hit, with many saying it was the best pot roast they ever had. I made it w/ Coca-Cola, and followed the recipe, and added carrots to the pot. Super tender and tasty - perfect w/ mashed potatoes. Guys expecially love it - meat and potatoes at their finest.!
    I've been making this for over a year now because it is truly the best pot roast ever. I never checked the reviews till now and was surprised to see any negative comments. If the recipe is followed it should work. My neighbor told me about it and she makes it with root beer and raves about it too. I put potatoes, carrots and turnips in the pot half way through and have a great dinner in one pot (my slow cooker, tho I do brown the beef before adding it to the cooker). My kids all adults now beg for it for our Sunday dinners together.
    This was okay but nothing fantastic. Wont make again.
    I've made this multiple times since the show aired and have never been disappointed. Everyone loves it. Also, I used cola and cook it at 325. It is the only way that I make pot roast any longer.
    Did I just call a pot roast tender???? I didn't think there was such a thing. I made this last night - oh my gosh, it was amazing. If you cook it just as the recipe instructs - it turns out perfectly. I'm not typically a pot roast fan (too many dry roasts in my days). You cannot mess this one up. It is so tender and the flavors are amazing. I did not think it had too much of a cola taste at all. And 325 is the correct temp. I used the left overs for sandwiches the next day. Just as awesome as a left over!! Great job on this one Emeril!!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Sunday Pot Roast