Cola-Braised Pot Roast

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Sunday Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
3 hr 45 min
Level:
Intermediate
Yield:
6 servings

Times:

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

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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.

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Comments & Reviews

recipe Cola-Braised Pot Roast
/diane Elgin, IL 11-23-2009
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A Winner!
Rated: 5 stars out of 5

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. Read more
recipe Cola-Braised Pot Roast
Kelli Dover, NH 10-29-2009
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Best Pot Roast I have ever had!!!
Rated: 5 stars out of 5

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....Read more
recipe Cola-Braised Pot Roast
Laura Madison, WI 05-15-2009
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My picky eaters loved this recipe!!!!
Rated: 5 stars out of 5

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. Read more
recipe Cola-Braised Pot Roast
Christina Bakersfield, CA 05-15-2009
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hurray for pot roast!
Rated: 5 stars out of 5

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!!!Read more
recipe Cola-Braised Pot Roast
rita Sacramento, CA 04-20-2009
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Will certainly make this roast again
Rated: 5 stars out of 5

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.Read more
recipe Cola-Braised Pot Roast
Kelli Streamwood, IL 03-12-2009
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Great
Rated: 5 stars out of 5

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. Read more