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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Cooking Tips
4.7 58
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