Cola-Braised Pot Roast

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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.

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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.

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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!!!!

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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!

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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.

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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!

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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.

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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.

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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!

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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.