Cola-Braised Pot Roast

Total Time:
4 hr 25 min
20 min
20 min
3 hr 45 min

6 servings

  • 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

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.

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4.7 59
 I wish I could give this 100 stars. It is so EASY, and so GOOD. I cooked it in a crock pot, and used a tad more garlic, and rosemary. There is no hint of cola in the taste. I did not make the potatoes or peas. THANKS, Emeril. item not reviewed by moderator and published
Fantastic!! The gravy this produced was amazing!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was okay but nothing fantastic. Wont make again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I made this last night and my family LOVED it, even my picky teenage son!!! I made it just like the recipe says. 325 temp, and coca cola. I will make this again, as my daughter never got any when she came over the next day for left overs. And boy was she bummed. GREAT EASY RECIPE! AAAA++++ item not reviewed by moderator and published
What is the correct cooking temp supossed to be? 325 or 225? Someone said 325 was a typo and it should be 225. For those who have made this, please comment on what temp you used. Thank you. (Sorry for all the stars, but I had to rate or site would not let me post). item not reviewed by moderator and published
We tried this recipe with the root beer like the show and I served 4 adults. Everyone voted they like an old fashioned typical roast flavor better. The root beer made the roast taste like it and it was too sweet. I don't think a cola would help this. Just not our thing. This is my first disappointment from Emeril's files. Not bad for all the years! item not reviewed by moderator and published
This was easy and really good. It has wonderful flavor. I used thyme instead of rosemary and I added some Worcestershire sauce. GOOD STUFF!!! item not reviewed by moderator and published
This is, the VERY best pot roast I have ever made. I've made traditional american pot roasts, French Daube, Indian Clay pot roasts you name it. This was the best. For those that reviewd this and said it tasted terrible, you must either not like rosemary ( and if you don't then why bother making it) or did not follow the directions. Because almost all of these reviews are positive. I had a very picky eater dining with me when I made this a month ago, and between 4 people we ate a 6 pound roast, including the bacon peas and mashed potatoes. The beed was so tender I could cut it with a spoon. And the gravy...I'm not even a fan of gravy but I made it because it was part of the recipe, and OH. MY. GOD. There was almost a fist fight over the gravy at the table. I had siphoned some away beforehand and freezed it, and the next time I made steak I poured it over it and it was still good. In short, this is THE pot roast recipe to have. I will use this again and again! item not reviewed by moderator and published
If you like pot roast, you will love this recipe. I used the exact ingredients with the exception of dried rosemary vs fresh rosemary ( remember 1 part dried for every 3 parts fresh). I was hesitant to make this reading some of the reviews but I am not convinced they must of made the meal incorrectly. So you really should make this. item not reviewed by moderator and published
OMG we just finished this for dinner with Emeril's bacon smothered peas and mash and we are 4 very happy campers. So easy to prepare and delicious, we will be making this again and again and again. Thanks Emeril! item not reviewed by moderator and published
I love most of Emeril's recipes with the exception of this one. It was waaay to strong and bitter tasting. I imagine it was due to the rosemary. I didn't even care for the way it smelled while roasting, but thought maybe it would taste better than it smelled. My husband told me he liked my regular way of making pot roast better. item not reviewed by moderator and published
I made this and the bacon smothered peas after seeing it on Emeril Live. My kids, mother, grandmother and husband went nuts over it. It was totally easy and delish! I only had a small 2.5 pound roast and had to use chicken stock, as I was out of beef, but even then it had a deep deep flavor. The left over gravy I used to reheat Tyler Florences Ultimate Pulled Pork and served over mashed potatos, OH Baby! I have tweaked this for pork, use a 3 pound pork tenderloin and gingerale and chicken stock, leave all other ingredients as they are, it is FABULOUS!!!!!!!!!!!!! I heart you Emeril! ANd to anyone with finiky children, I got mine exploring by watching the food network, they watch the shows, pick recipes and dine fine! item not reviewed by moderator and published
This was a very easy recipe and tasted great! I made a few adjustments to please my pallet and it turned out fabulous! Instead of fresh rosemary, I substituted fresh oregano and thyme. I also added a little more tomato paste because I like it that way. Served over roasted garlic mashed potatoes. YUMMY! item not reviewed by moderator and published
I decided to try this recipe after watching Emeril make it on Emeril Live. Sometimes when I try recipes they don't turn out quite like they do on T.V. However, this receipe was great! Easy to make, and tons of flavor. My entire family ate the entire roast. I make this pot roast a couple times a month. I tried it using rootbeer, as Emeril did on TV, and I also tried it with Cola which is stated in the receipe, and the Rootbeer way is the way to adds more flavor than the cola. item not reviewed by moderator and published
I was one of the fortunate people who had the privledge of sampling this recipe on TV cooked by Emeril himself. Because my cousin is Emeril's friend and I got VIP seating, I was served this dish along with my mother and girls. I can not even tell you how delicious this meal was. The meat was extremely tender. I did not even need a knife to cut it. Gravy was SUPERB. The accompanying potatoes were to die for and the peas were delicious as well. The person who made a comment about poor Martina McBride, shame on you. Obviously you can't follow directions and cook it correctly. Martina liked it as much as the rest of the audience members. I have not made it myself yet...I was hoping Emeril would make it for me again!!! Don't hesitate to make will never eat another pot roast again. YUMMY item not reviewed by moderator and published
Clearly the finest pot roast I have ever eaten, highly recommend this one. One major typo on the recipe though, bake at 225 degrees, NOT 325 degrees...unless you like serving a large hockey puck for dinner. item not reviewed by moderator and published
I have tried several including many slow cooker ones. My husband and I love this. I chopped the rosemary very fine, it didn't come out strong at all, in fact you might not notice it. I followed this recipe to the letter and it came out perfect on the first try! I used Coca Cola Classic. The gravy was outstanding, and I was skeptical because it looked pretty greasy at first. I'm done! I no longer have to look for pot roast recipes, so easy, and the best we've had! Please try it! item not reviewed by moderator and published
this roast is juicy and tender..I stuck with the cola instead of root beer and it was family tore it up and I got nothing but compliments for it...they dont want to eat pot roast any other way now!! item not reviewed by moderator and published
The only thing that I did differently was to use Coke, since my grocery store was completely out of the fancy root beer (or maybe everyone was hiding it)! But it was so yummy! I used the amount of meat called for and we had tons of leftovers, so I used it with the left over smothered peas (which I thought were so-so) and made a beef pot pie! So great! item not reviewed by moderator and published
Please don't review it. How much the recipe, or Emeril preparing it, made you salivate, doesn't help me know whether it actually *tastes* good. And if you've substituted a major ingredient with something else--say, used root beer instead of coca cola--how can you rate Emeril's recipe at all? I apologize for giving this recipe any star rating, since I haven't made it. But the site won't let me voice this opinion, otherwise. item not reviewed by moderator and published
I just saw Emeril prepare the pot roast and scallop patatoes, and the bacon smothered peas. I was getting hungry and salivating by the minute. At the beginning I was watching another show on the other chanel, but I completely forgot about it, and continued enjoying the salivation, and thinking that next sunday I will cook pot roast. Gosh, my favorite cooking starts for a lot of dishes are rosematy and garlic, and crrrrispy bacon. Thank You Master item not reviewed by moderator and published
By far this is the best dish I have made out of all the recipes I received from food network. When you have your kids eating 2nds and 3rds, you know you have a great dish. I did use the rootbeer instead of the cola. :) item not reviewed by moderator and published
I Love a good Pot Roast, (used to hate it as a kid). And to combat the typical blandness of plain pot roast, I love to try new recipes. I watched Emeril prepare this recipe for Martina McBride last week on Emeril Live. I was skeptic about using chopped Rosemary with garlic, since Rosemary is such a "strong herb". In quantities, it's reminiscent of pine needles! But, I've tried many of Emeril's recipes, and they are among the best. So, I went for it! Being cautious, I used about a third less Rosemary than what he used on the show. I also used Rootbeer, instead of Cola, since Emeril had used it on the show. Well, let me tell you! The smell of this Pot Roast cooking....let me put it nicely...I was hoping that it tasted better than it smelled! The results were a disaster. I was trying to get my kids to like Pot Roast. This recipe I'm afraid, has turned my kids off for years to come. My wife and I hated it as well. No one could even finish their portion! With eight little pockets of the rosemary and garlic, you could not get a bite without the overwhelming taste of the herb! We had to throw it out. Now, if you like eating Pine needles, you may like this recipe, otherwise, be afraid... be very afraid. Poor Martina McBride ...she had to be nice, and eat this on TV! item not reviewed by moderator and published
Thanx, Emeril! This recipe sent my father in law back to his childhood and me to the top of his great daughter in law list. It is simply delicious. item not reviewed by moderator and published
This recipe is very tasty and can be downsized. It is just my son and myself. I took a decent size sirloin and used the same recipe other than I used Dr. Pepper. It was sweet and savory along with the scalloped potatoes. Another great dinner idea. PS - With this smaller piece of meat, the braising is shorter and can really be used for a weeknight dinner. Helen Wiggins Tallahassee, Florida item not reviewed by moderator and published
This dish was very easy to make and extremely flavorful. You can't beat this pot roast! item not reviewed by moderator and published
My husband doesn't like rosemary so just salted and peppered the pot roast and followed rest of the instructions. I also added mushrooms. It was so juicy, tender, cola sweetened the gravy somewhat but not too sweet. Slow cooking key. Love Emeril for all of his great recipes. item not reviewed by moderator and published
This roast was very tender. I will cook it again. But use alot less salt. Way too salty for me. item not reviewed by moderator and published
This was hands down one of the best roast I've ever eat! The gravy was out of this world! My husband could not stop raving about it and the kids even loved it! I will definitely cook this again! item not reviewed by moderator and published

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